Tea Rusk
From Mother Hubbard's cupboard, 1887
No instructions provided.
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
No method was recorded for this recipe.
Nutrition per serving
2111Calories
49 gProtein
456 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories2111 kcal
Protein49 g
Carbohydrates456 g
Fiber0 g
Sugars162 g
Total Fat36 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium1515 mg
Potassium888 mg
Calcium1159 mg
Iron23 mg
Magnesium134 mg
Phosphorus949 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)26 mg
Folate602 mcg
Choline43 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 10. The excerpt below is the record exactly as published.
TEA RUSK. Three cups of flour, one cup of milk, three-fourths cup of sugar, two heaping tablespoons of butter, melted ; two eggs, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.