Ruck Biscuits
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Aim for a nice light color when baking.
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
415Calories
19 gProtein
53 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein19 g
Carbohydrates53 g
Fiber0.5 g
Sugars52 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium241 mg
Potassium223 mg
Calcium89 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus298 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline442 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 17. The excerpt below is the record exactly as published.
RuCK BISCUITS. Break the whites of three eggs into a pan, and stir lem together with a whisk till they break; cut some blanched, but not dried, sweet almonds into long thin slices, and put them, with an ounce of candied orange peel cut small, and one ounce of finely powdered loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.