vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Afternoon Tea Rusks

Name: Afternoon Tea Rusks
Yield: 3 servings
Ingredients: Four cups flour; half cup sugar; two teaspoonfuls baking powder; two eggs; one cup milk

From The Landmarks club cook book, 1903

Serves 3

Recipe by Kate E. Whitaker.

Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

839Calories

25 gProtein

167 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories839 kcal

Protein25 g

Carbohydrates167 g

Fiber0 g

Sugars37 g

Total Fat8.4 g

Saturated Fat2.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol134 mg

Sodium395 mg

Potassium396 mg

Calcium325 mg

Iron10 mg

Magnesium59 mg

Phosphorus393 mg

Zinc2 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate283 mcg

Choline112 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 127. The excerpt below is the record exactly as published.

AFTERNOON TEA RUSKS. Four cups flour, half cup sugar, two teaspoonfuls baking- powder, two eggs, one cup milk

Cook this with the app: pantry check, scaling, and the assistant.