Rusks (Boer)
From Bread, cakes, and biscuits, 1902
For yeast, use hops steeped in boiling water.
Presented as published in 1902. 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
6917Calories
172 gProtein
1511 gCarbs
212 gFat
Full nutrition (33 nutrients)
Calories6917 kcal
Protein172 g
Carbohydrates1511 g
Fiber15 g
Sugars253 g
Total Fat212 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.5 g
Cholesterol531 mg
Sodium2750 mg
Potassium2911 mg
Calcium1244 mg
Iron161 mg
Magnesium461 mg
Phosphorus1759 mg
Zinc12 mg
Copper2.2 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)15 mg
Riboflavin (B2)7.8 mg
Niacin (B3)113 mg
Folate2561 mcg
Choline31 mg
Caffeine0 mg
Water1136 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.
Rusks (Boer). — This recipe was procured from S. Africa during the war, the rusks (found in the Boer camps) having been much appreciated by the British soldiers : “ To 31b. of flour mix £lb. fresh butter, £Lb. white cane sugar, and a teacupful of yeast. Knead well at night with fresh, warm milk. The sponge should rise well by morning, when you knead it again, and make it into buns ; set these to rise, then bake. When the oven is cool, cut each bun in half, put them on tins, and let them remain all night in the cooling oven till crisp. These make delicious rusks. For the yeast, pour about two andahalf pints of boiling water on to |oz. of hops
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