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Lebanon Rush
From The new practical housekeeping, 1890
Serves 8
If wanted for tea, set about nine a.m.
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
320Calories
8 gProtein
39 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein8.4 g
Carbohydrates39 g
Fiber5.6 g
Sugars26 g
Total Fat16 g
Saturated Fat6.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol17 mg
Sodium95 mg
Potassium261 mg
Calcium16 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus140 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8 mg
Folate443 mcg
Choline17 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 32. The excerpt below is the record exactly as published.
one cup sugar. Make a dough of the con- sistency of bread dough of a quart of sifted flour wet with water, in which two heaping teaspoons of baking powder and one of salt has been well mixed. Then add the eggs, butter and sugar, form into little cakes, rub the tops with sugar and water, sprinkle dry sugar over them Lid bake immediately. ' Fancy Rush — Break an egg into a cup, beat light and fill up with milk, add half cup sponge, three-fourths cup sugar, one-fourth cup butter, enough flour fbr soft dough and a little cinnamon. Knead well, let rise, knead again, form into small rolls with buttered fin- gers and place in deep pan. Let them get very light before baking. Lebanon Rush. — One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs ; mix together ; when raised light, add half cup> butter or lard, ana flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking. If wanted for tea, set about nine a. m. MarbleTiead Rush — Warm six ounces butter, two of sugar and half cup milk, or cream, with one pound dough, mix well, beat in yolks of ten eggs, two at a time, and add gradually one and one- fourth pounds flour. Knead, set to rise, in three hours knead again, let rise, knead yet again, and finish as Parker-house Rolls. The dough may be flavored with vanilla, vanilla and rose mixed, orange, nutmeg, or lemon rind and little juice. Add raisins, currants and citron if liked. Southern Egg Bread, — Two cups white Indian meal, one cup cold boiled rice, three well beaten eggs
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