vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rusks
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
239Calories
7 gProtein
49 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein6.7 g
Carbohydrates49 g
Fiber0 g
Sugars13 g
Total Fat6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol58 mg
Sodium137 mg
Potassium83 mg
Calcium82 mg
Iron3 mg
Magnesium14 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate81 mcg
Choline37 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 67. The excerpt below is the record exactly as published.
Rusks. Beat two eggs, add one-half cupful of sugar, three tablespoonfuls of butter, one cupful of sweet milk, three of flour, and two teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.