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Tea Rusk
From How we cook in Tennessee .., 1906
Serves 3
Very nice.
Presented as published in 1906. 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
816Calories
21 gProtein
169 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein21 g
Carbohydrates169 g
Fiber0 g
Sugars71 g
Total Fat7.8 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium552 mg
Potassium341 mg
Calcium404 mg
Iron8.2 mg
Magnesium49 mg
Phosphorus381 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate216 mcg
Choline112 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 69. The excerpt below is the record exactly as published.
Tea Rusk. — Three cups Dainty flour, two eggs, one cup milk, one cup sugar, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.