dairy-freenut-freesoy-freefish-freeshellfish-free
Rusk or Sweet Bread
From The Blue grass cook book, 1904
Serves 12
Spread on the rolls when warm white of an egg and sifted cinnamon.
Presented as published in 1904. 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
624Calories
12 gProtein
100 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein12 g
Carbohydrates100 g
Fiber1.1 g
Sugars33 g
Total Fat21 g
Saturated Fat7.4 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol48 mg
Sodium18 mg
Potassium166 mg
Calcium24 mg
Iron5 mg
Magnesium26 mg
Phosphorus133 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate235 mcg
Choline35 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 11. The excerpt below is the record exactly as published.
RUSK OR SWEET BREAD 1 pint of flour, 1 pint of white sugar, 1 teacup of melted lard, 1^ pints of water, 2 kitchen spoons of yeast. Make into a batter at night, set in a warm place to rise. The next morning work into this sponge 2 beaten eggs, 3 pints of flour
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