vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rusks
From The Ideal cook book, 1899
Serves 2
Requires a longer time for rising than ordinary rolls or biscuits.
Presented as published in 1899. 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
489Calories
10 gProtein
104 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein10 g
Carbohydrates104 g
Fiber2.5 g
Sugars101 g
Total Fat17 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium9778 mg
Potassium165 mg
Calcium40 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus161 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.8 mg
Folate241 mcg
Choline150 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 82. The excerpt below is the record exactly as published.
Rusks—Ingredients—-1 pint of new milk, 2 tablespoonfuls of yeast, flour, 2 tablespoonfuls of butter, 1 cupful of sugar, 2 eggs, 2 salt- spoonfuls of sal
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