dairy-freenut-freesoy-freefish-freeshellfish-free
Rusk
From The new Kentucky home cook book, 1884
Serves 16
Nice. Mrs. Calvert.
Presented as published in 1884. 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
504Calories
11 gProtein
100 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein11 g
Carbohydrates100 g
Fiber0 g
Sugars25 g
Total Fat6.9 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol34 mg
Sodium20 mg
Potassium143 mg
Calcium23 mg
Iron5.5 mg
Magnesium26 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate155 mcg
Choline21 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 73. The excerpt below is the record exactly as published.
RUSK. Take one coffee-cupful of lard and butter mixed, beat with one cupful of sugar, beat one egg with another cupful of sugar, one even tea-spoonful of soda, two tea-spoonfuls of salt, sifted with three pints of flour. Use two coffee-cupful^ of potato sponge. Knead well; let rise, and knead again before putting into pans. Miss Phcebe Wood. RUSK. To three quarts of flour add two eggs, two cupfuls of su- gar, three table-spoonfuls of lard, one coffee-cupful of sponge
Cook this with the app: pantry check, scaling, and the assistant.