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Lebanon Rusk
From Buckeye cookery, 1892
Serves 8
Recipe attributed to Mrs. J. S. Stake, Lancaster, Pa.
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
336Calories
10 gProtein
37 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein10 g
Carbohydrates37 g
Fiber5.6 g
Sugars26 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol86 mg
Sodium122 mg
Potassium283 mg
Calcium26 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus173 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A45 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.8 mg
Folate447 mcg
Choline72 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 20. The excerpt below is the record exactly as published.
LEBANON Rusk. _ One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs ; mix together; when raised light, add half cup butter or Tard, and flour to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.