vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
RUSKS (Unfermented)
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
681Calories
25 gProtein
119 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein25 g
Carbohydrates119 g
Fiber0.5 g
Sugars21 g
Total Fat19 g
Saturated Fat4.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol226 mg
Sodium1384 mg
Potassium490 mg
Calcium524 mg
Iron8.5 mg
Magnesium61 mg
Phosphorus498 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline176 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 163. The excerpt below is the record exactly as published.
RUSKS. (Unfermented.) Three cups of flour sifted, three teaspoonfuls of baking powder, one teaspoonful of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three eggs, half a nutmeg grated and a teaspoonful of ground cin- namon, two small cups of milk
Cook this with the app: pantry check, scaling, and the assistant.