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Busks, No. 1

Name: Busks, No. 1
Yield: 7 servings
Ingredients: Take one quart of milk; one teacupf ul of cream; half a pound of lard; a quarter of a pound of butter; one table-spoonful of salt; Beat well four eggs; one pound of sugar

From Virginia Cookery-book, 1884

Serves 7

Brush tops with sugar before baking.

Presented as published in 1884. 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

781Calories

9 gProtein

72 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories781 kcal

Protein8.8 g

Carbohydrates72 g

Fiber0 g

Sugars71 g

Total Fat65 g

Saturated Fat23 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol226 mg

Sodium1103 mg

Potassium285 mg

Calcium211 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus219 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A90 mcg

Vitamin E0.6 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate13 mcg

Choline125 mg

Caffeine0 mg

Water167 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.

Busks, No. 1. Take one quart of milk, one teacupf ul of cream, half a pound of lard, a quarter of a pound of butter, one table- spoonful of salt, and boil them together. Beat well four eggs with one pound of sugar

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