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Rusks and Rolls
From Twentieth century home cook book, 1905
Serves 20
The cakes should be placed in the pan in a double layer — one cake on top of another.
Presented as published in 1905. 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
398Calories
13 gProtein
81 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein13 g
Carbohydrates81 g
Fiber2 g
Sugars17 g
Total Fat12 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol73 mg
Sodium24 mg
Potassium199 mg
Calcium26 mg
Iron4.9 mg
Magnesium27 mg
Phosphorus160 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate307 mcg
Choline39 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 9. The excerpt below is the record exactly as published.
Rusks and Rolls. Thkee-fourths of a pound of .sugar; one-half pound of butter; one pint of sweet milk: rive eggs; three and a half pounds of flour. Beat the eggs very light. put milk, sugar and butter to- gether over the fire till the butter is melted; when cooled, add one- half pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.