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Busks, Sweet
From Cassell's dictionary of cookery, 1892
Serves 4
Store in a tin box in a dry place.
Presented as published in 1892. 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
151Calories
2 gProtein
21 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein1.9 g
Carbohydrates21 g
Fiber0.5 g
Sugars2.4 g
Total Fat6.8 g
Saturated Fat1.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol19 mg
Sodium151 mg
Potassium45 mg
Calcium28 mg
Iron0.5 mg
Magnesium6.5 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline1.3 mg
Caffeine0.4 mg
Water8.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1621. The excerpt below is the record exactly as published.
Busks, Sweet. — Take a stale Savoy cake, lemon cake, or pound cake
Cook this with the app: pantry check, scaling, and the assistant.