vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rusk Fritters
From Cookery for every household, 1914
Serves 1
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
412Calories
22 gProtein
35 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein22 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium800 mg
Calcium628 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus591 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 682. The excerpt below is the record exactly as published.
Rusk Fritters Grated lemon rind. 1 table-sp. castor sugar. A little butter. ; tops and bottoms ” for | doz. rusks. 1 or 2 eggs. | pt. milk. Choose the rusks called these, and lay them flat on a large dish. Beat up the egg with the sugar and grated rind of \ lemon, add the milk, and strain over the rusks. Allow them to soak until all this custard is absorbed. Make some butter hot in a frying pan, place the rusks one at a time into it, lifting them very carefully with a palette knife or fish shoe. Fry them a pretty brown colour on both sides, drain when ready, and sprinkle with sugar. When all are ready, arrange the fritters neatly on a lace-edged paper, and serve with jam or stewed fruit
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