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Norfolk Eusks
From The housewife's referee, 1898
Serves 8
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
387Calories
10 gProtein
66 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein10 g
Carbohydrates66 g
Fiber0 g
Sugars0.2 g
Total Fat15 g
Saturated Fat3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol47 mg
Sodium1343 mg
Potassium131 mg
Calcium90 mg
Iron5 mg
Magnesium24 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate139 mcg
Choline22 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 155. The excerpt below is the record exactly as published.
Norfolk Eusks. — Take one and a half pound of flour, two ounces of butter, two ounces of lard, two dessertspoonfuls of baking powder, one saltspoonful of salt ; all of which mix thoroughly together. Add one egg beaten up with as much milk as will make it into a stifl* past
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