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Rusks
From Vegetarian cookery, 1891
Serves 7
Presented as published in 1891. 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
818Calories
23 gProtein
176 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein23 g
Carbohydrates176 g
Fiber1.1 g
Sugars24 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol57 mg
Sodium8.6 mg
Potassium308 mg
Calcium42 mg
Iron11 mg
Magnesium55 mg
Phosphorus240 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate406 mcg
Choline1.3 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 121. The excerpt below is the record exactly as published.
Rusks. Three pounds of flour, six ounces of sifted sugar, six ounces of butter, one ounce of German yeast, and one pint and a half of new milk
Cook this with the app: pantry check, scaling, and the assistant.