vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lady Feversham’s Rusks
From Mrs. Roundell's Practical cookery book, 1898
Serves 12
You must keep them in tins.
Presented as published in 1898. 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
643Calories
25 gProtein
124 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein25 g
Carbohydrates124 g
Fiber3.3 g
Sugars2.4 g
Total Fat14 g
Saturated Fat1.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol89 mg
Sodium858 mg
Potassium410 mg
Calcium94 mg
Iron9.1 mg
Magnesium54 mg
Phosphorus318 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate540 mcg
Choline60 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 374. The excerpt below is the record exactly as published.
Lady Feversham’s Rusks. — (Family Recipe.) — Fourpounds of flour, a pint of milk, a quarter of a pound of butter melted in the milk, half a pint of yeast (or an ounce of German yeast), four eggs (some leave out one yolk), a dessertspoonful of sugar, and a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.