SC - Rusks???
Nikki McGeary
chanter at draculamail.zzn.com
Fri Jan 5 07:51:01 PST 2001
Mmmm...sounds like a nice crunchy addition to a day board...
- ---- Begin Original Message ----
From: "Erika Thomenius" <ldygytha at hotmail.com>
Sent: Fri, 05 Jan 2001 14:48:35
To: sca-cooks at ansteorra.org
Subject: RE: SC - Rusks???
>In this case they are probably talking about a very light, sweet
>bread,
>that has been sliced and oven toasted. They used to be >available
>commercially as Holland Rusk.
>
This has been how I've always run across them. Bread, sliced into
dunking-size slices and then baked until hard all the way
through. Good
dunked in milk or coffee a la biscotti.
(My grandmother used to make them out of a Finnish cardamom coffee
bread.
Thanks, guys, now I'm going to have to go make some pulla. :) )
- -Gytha
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