A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Some add dried currants, well-washed and dried in the oven. Glaze the top of each with sugar and milk, or the white of an egg, before baking.
Preserved exactly as written in the original source
In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast
To this add three well-beaten eggs, a small cup of sugar and a teaspoonful of salt
Beat these together
Use flour enough to make a smooth, light dough
Let it stand until very light, then knead it in the form of biscuits
Place them on buttered tins and let them rise until they are almost up to the edge of the tins
Pierce the top of each one and bake in a quick oven
Glaze the top of each with sugar and milk, or the white of an egg, before baking
Modern guidance to help you succeed with this vintage recipe
Dissolving yeast in warm milk (around 105-110°F) activates the dormant microorganisms, allowing them to feed on the sugar and begin fermentation. The eggs provide structure through protein coagulation while adding richness and helping create a tender crumb. Kneading develops gluten networks that trap carbon dioxide produced by yeast, creating an airy texture. The double rise—first in bulk, then shaped—allows for maximum gas production and gluten relaxation, resulting in light, pillowy rusks with excellent keeping qualities once baked.
The dough can be made through the first rise, then punched down, covered tightly, and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before shaping into biscuits and proceeding with the second rise. The shaped rusks can also be frozen on baking sheets until solid, then transferred to freezer bags for up to 1 month; thaw and allow to complete the second rise before baking.
Store baked rusks in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a zip-top freezer bag for up to 3 months. Rusks are traditionally quite dry and firm, making them excellent for dunking in coffee or tea. If they become stale, refresh in a 300°F oven for 5-7 minutes.
AI-generated tips from Chef Cecil's culinary database
The dough can be made through the first rise, then punched down, covered tightly, and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before shaping into biscuits and proceeding with the second rise. The shaped rusks can also be frozen on baking sheets until solid, then transferred to freezer bags for up to 1 month; thaw and allow to complete the second rise before baking.
Store baked rusks in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a zip-top freezer bag for up to 3 months. Rusks are traditionally quite dry and firm, making them excellent for dunking in coffee or tea. If they become stale, refresh in a 300°F oven for 5-7 minutes.
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