pescatariannut-freeegg-freesoy-freeshellfish-free
Baked Rock
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
307Calories
5 gProtein
22 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein4.8 g
Carbohydrates22 g
Fiber1.2 g
Sugars1.7 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.6 g
Cholesterol68 mg
Sodium210 mg
Potassium110 mg
Calcium86 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline3.9 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 48. The excerpt below is the record exactly as published.
BAKED ROCK. Boil until well done. Then remove the bones. Season with butter, pepper, salt and cream. Sprinkle stale bread crumbs
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