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Italian Rusks
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 3d. per dozen.
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
88Calories
2 gProtein
11 gCarbs
4 gFat
Full nutrition (27 nutrients)
Calories88 kcal
Protein1.8 g
Carbohydrates11 g
Fiber0.4 g
Sugars0.5 g
Total Fat4.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1 g
Cholesterol0.8 mg
Sodium145 mg
Potassium30 mg
Calcium59 mg
Iron0.7 mg
Magnesium4.5 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Water7.2 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 757. The excerpt below is the record exactly as published.
Italian Rusks. — Slice a stale Savoy biscuit
Cook this with the app: pantry check, scaling, and the assistant.