To Make Rusks

Name: To Make Rusks
Ingredients: every pound of flour; two ounces of butter; one-quarter pint of milk; two ounces of loaf sugar; three eggs; one tablespoonful of yeast

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Store in tin canisters to keep dry.

Presented as published in 1902. 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

1982Calories

57 gProtein

417 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1982 kcal

Protein57 g

Carbohydrates417 g

Fiber2.5 g

Sugars62 g

Total Fat58 g

Saturated Fat2.4 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol147 mg

Sodium66 mg

Potassium901 mg

Calcium247 mg

Iron26 mg

Magnesium142 mg

Phosphorus683 mg

Zinc4.6 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)34 mg

Folate944 mcg

Choline25 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 58. The excerpt below is the record exactly as published.

TO MAKE RUSKS. To every pound of flour add two ounces of butter, one- quarter pint of milk, two ounces of loaf sugar, three eggs, one tablespoonfnl of yeast

Cook this with the app: pantry check, scaling, and the assistant.