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Italian Biscuit or Rusks

Name: Italian Biscuit or Rusks
Yield: 9 servings
Ingredients: three quarts of flour; one half pound of butter; one half pound of sugar; two eggs; one and a half pint of milk; two tablespoons rosewater; a gill of soft yeast

From The new practical housekeeping, 1890

Serves 9

Brush with Roll Glaze just before they are done.

Presented as published in 1890. 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

800Calories

26 gProtein

162 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories800 kcal

Protein26 g

Carbohydrates162 g

Fiber2.2 g

Sugars29 g

Total Fat27 g

Saturated Fat1.9 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol110 mg

Sodium57 mg

Potassium449 mg

Calcium144 mg

Iron9.8 mg

Magnesium61 mg

Phosphorus342 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A44 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate466 mcg

Choline50 mg

Caffeine0 mg

Water101 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 25. The excerpt below is the record exactly as published.

Italian Biscuit or Rusks. — Sift three quarts of flour into a large pan, and work into it one half pound each of butter and sugar ; beat two eggs very light and stir them into one and a half pint of milk, adding two tablespoons rosewater and a gill of sofl yeast

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