nut-freesoy-freefish-freeshellfish-free
Rusk, No. 3
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Dried Busks can be made by rolling thin and drying until crisp.
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
712Calories
25 gProtein
61 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein25 g
Carbohydrates61 g
Fiber13 g
Sugars41 g
Total Fat45 g
Saturated Fat18 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol54 mg
Sodium87 mg
Potassium719 mg
Calcium215 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus481 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C0.1 mg
Vitamin A52 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)20 mg
Folate1163 mcg
Choline63 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 49. The excerpt below is the record exactly as published.
Rusk, No. 3. (Mi55 Yandes.) 1 pint milk, scalded. 1 cup potato yeast. f/o cup butter and lard, mixed. 3 eggs. % cup sugar. Flour as required
Cook this with the app: pantry check, scaling, and the assistant.