vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rusk
From The home cook book, 1905
Serves 2
A small sifting of grated nutmeg on top is liked by many.
Presented as published in 1905. 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
921Calories
19 gProtein
104 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein19 g
Carbohydrates104 g
Fiber3.4 g
Sugars50 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol302 mg
Sodium668 mg
Potassium288 mg
Calcium57 mg
Iron4.7 mg
Magnesium31 mg
Phosphorus259 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A448 mcg
Vitamin E1.8 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1 mg
Niacin (B3)9.3 mg
Folate418 mcg
Choline161 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 128. The excerpt below is the record exactly as published.
RUSK Make a sponge overnight of one teacup of flour, half a teaspoon of salt, and half a pint of lukewarm water or milk. Dissolve a compressed yeast cake in cold water. Add this to the sponge, and beat very hard. Cover well and set to rise in a warm place overnight. In the morning, add half a teacup of melted butter (not hot), half a teacup of sugar, and two beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.