Bath Rusks

Name: Bath Rusks
Ingredients: one pound sugar; one ounce butter; one pint new milk warmed; one cup of yeast; five pints of flour; two pounds ten ounces of flour; one pound of sugar; ten ounces of butter; one pint milk; half cups of yeast; half pint of mashed pota- toes in the middle of the flour; two ounces of flour; seven eggs; half cake compressed yeast; 10 bread; two eggs; one-half cake compressed yeast; two nutmegs; nutmeg; cinnamon

From an old cookbook · modernised transcription

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 20 ingredients

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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Bath Rusks

Ingredients

Directions

Seven eggs, one pound sugar, one ounce butter, one pint new milk warmed with the sugar. Make into a batter the consistency of flannel cakes, with one cup of yeast, or one- half cake compressed yeast. Let it rise six hours. Make a dough not very stiff. Set to rise again, and make into rolls. Egg, sugar and cinnamon on top. Flavor with nutmeg or cinnamon. This quantity will take about five pints of flour, and makes a great amount.
Two pounds ten ounces of flour, one pound of sugar, ten ounces of butter and lard mixed, yolks of two eggs, white of one, one pint milk, one and a half cups of yeast, or one-half cake compressed yeast, two nutmegs. Rub the sugar and butter into the flour, then beat the eggs, yeast, milk, nutmegs, a little salt, and a half pint of mashed pota- toes in the middle of the flour, and leave it to rise all night. In the morning work it up with two ounces of flour, which should be left out at night, and put it in rolls to rise a second time in the oven.

Nutrition, whole recipe (rough)

851Calories

28 gProtein

27 gFat

123 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Cinnamon	1 tsp ground (2.6g)	6
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Nutmeg + cinnamontop 1% of all pairs

Smell alikestrong

Cooked together11,917 recipes

Shared aroma: estragole (anise, licorice).
Butter + breadtop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + nutmegtop 8% of all pairs

Smell alikemoderate

Cooked together18,623 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + cinnamontop 9% of all pairs

Smell alikemoderate

Cooked together17,341 recipes

Shared aroma: isobutyraldehyde (malty, green).