Rusks

Name: Rusks
Ingredients: 1 lb. of flour (Coomb’s rerated); 2 ozs. of butter; 1 egg; Pinch of salt.; Milk.

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1732Calories

56 gProtein

351 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1732 kcal

Protein56 g

Carbohydrates351 g

Fiber0 g

Sugars0.2 g

Total Fat58 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol319 mg

Sodium86 mg

Potassium697 mg

Calcium122 mg

Iron26 mg

Magnesium128 mg

Phosphorus600 mg

Zinc4 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)31 mg

Folate749 mcg

Choline147 mg

Caffeine0 mg

Water93 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 70. The excerpt below is the record exactly as published.

RUSKS. INGREDIENTS. 1 lb. of flour (Coomb’s rerated) 2 ozs. of butter 1 egg Pinch of salt. Milk.

Cook this with the app: pantry check, scaling, and the assistant.