Rusks
From The handy dictionary of cookery, 1890
Store in a dry place.
Presented as published in 1890. 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
3991Calories
151 gProtein
737 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories3991 kcal
Protein151 g
Carbohydrates737 g
Fiber7.6 g
Sugars24 g
Total Fat143 g
Saturated Fat16 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol1068 mg
Sodium2846 mg
Potassium2534 mg
Calcium910 mg
Iron55 mg
Magnesium341 mg
Phosphorus2070 mg
Zinc13 mg
Copper1.7 mg
Manganese7 mg
Vitamin D8.7 mcg
Vitamin C0.1 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.7 mcg
Vitamin B61.7 mg
Vitamin B124.4 mcg
Thiamin (B1)12 mg
Riboflavin (B2)6.7 mg
Niacin (B3)73 mg
Folate2209 mcg
Choline684 mg
Caffeine0 mg
Water692 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 89. The excerpt below is the record exactly as published.
Rusks. Melt four ounces of butter in one pint of milk ; cream one ounce of German yeast with a teaspoonful of salt. Put into a bowl two pounds of flour, strain the yeast into it, add the milk and butter just new milk warm, drop in four eggs
Cook this with the app: pantry check, scaling, and the assistant.