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Quick Made Rusks
From The household (of the Detroit free press), 1886
Serves 3
Sift fine white sugar over them when cold.
Presented as published in 1886. 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
678Calories
19 gProtein
115 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein19 g
Carbohydrates115 g
Fiber0.7 g
Sugars16 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol28 mg
Sodium767 mg
Potassium422 mg
Calcium409 mg
Iron7.5 mg
Magnesium56 mg
Phosphorus367 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline34 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 339. The excerpt below is the record exactly as published.
QUICK MADE RUSKS. One and a half pints flour, half a teaspoonful salt, two tablespoonfuls sugar, two teaspoonfuls baking powder, two tablespoonfuls lard, three eggs, one teaspoonful each extract nutmeg and cinnamon and one pint milk
Cook this with the app: pantry check, scaling, and the assistant.