potato rusks
| Measure | Ingredient |
|---|---|
| 1 cup | Potatoes; mashed |
| 1 cup | Sugar |
| 2 eaches | Yeast cakes |
| 1 cup | Shortening |
| 4 eaches | Eggs |
| Salt | |
| Flour |
Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and salt. Beat together and let stand until real light. Add shortening, eggs and flour enough to stiffen. Let rise until bedtime, make into biscuits, let rise in cool place until morning (should be double their size.) Before putting into oven brush with butter, flour and cinnamon, thoroughly mixed and sprinkled with sugar.
Note: No time or temperature given. Try hot 400 - 450 F. oven for about 15 minutes.
Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH Mrs. John Wirt, Moreland Grange, Wayne County, OH
Similar recipes
- Bread crumb cake
- Bread sponge cake
- Breakfast cake
- Brown bread #1
- Brown bread #2
- Buttermilk rusks
- Date bread
- Fig bread
- Finnish rusks, abm
- Finnish rusks~ abm
- Hazelnut rusks
- Kuchen
- Maryland rusks
- Nut loaf
- Quick raisin bread
- Rusk buns
- Rusks
- Suffolk rusk
- Suffolk rusk(english)
- Swedish rusks
Random recipe of the day
Follow us
