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Anisette Rusks
From Cooking for profit, 1886
Serves 10
Presented as published in 1886. 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
297Calories
11 gProtein
39 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein11 g
Carbohydrates39 g
Fiber1.4 g
Sugars23 g
Total Fat11 g
Saturated Fat2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium196 mg
Calcium69 mg
Iron2.8 mg
Magnesium42 mg
Phosphorus181 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate51 mcg
Choline147 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 90. The excerpt below is the record exactly as published.
Anisette Rusks. 8 ounces granulated sugar — 1 cup. 10 eggs. 4 ounces almonds. 6 ounces flour. \ ounce anise seed.
Cook this with the app: pantry check, scaling, and the assistant.