Rusks
From Jane Hamilton's recipes, 1909
Rusks can include a small quantity of currants.
Presented as published in 1909. 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
2393Calories
70 gProtein
516 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2393 kcal
Protein70 g
Carbohydrates516 g
Fiber10 g
Sugars113 g
Total Fat11 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium1043 mg
Calcium115 mg
Iron29 mg
Magnesium157 mg
Phosphorus779 mg
Zinc6.6 mg
Copper1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)8.8 mg
Riboflavin (B2)3.7 mg
Niacin (B3)49 mg
Folate1674 mcg
Choline12 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 25. The excerpt below is the record exactly as published.
RUSKS. Take one quart of flour, four ounces (or a small teacup) of loaf sugar, half a gill of potato yeast (or two tablespoonfuls of hop yeast), half a pint of water, and two or three ounces of sweet lard
Cook this with the app: pantry check, scaling, and the assistant.