vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Russian Wine Rusks
From Cooking for profit, 1886
Serves 16
Presented as published in 1886. 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
290Calories
9 gProtein
39 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein9.3 g
Carbohydrates39 g
Fiber1.5 g
Sugars25 g
Total Fat11 g
Saturated Fat1.7 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium176 mg
Calcium60 mg
Iron2 mg
Magnesium45 mg
Phosphorus161 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate40 mcg
Choline110 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 90. The excerpt below is the record exactly as published.
Russian Wine Rusks. Make with the s »me care in beating the eggs and cutting in the flour lightly that is needed to make sponge cake good. 14 ounces granulated sugar, ' 12 eggs. 8 ounces almonds. 8 ounces graham flour. 1 teaspoon almond extract
Cook this with the app: pantry check, scaling, and the assistant.