English Rocks
From Twenty lessons in domestic science, 1916
Presented as published in 1916. 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
2066Calories
29 gProtein
311 gCarbs
83 gFat
Full nutrition (29 nutrients)
Calories2066 kcal
Protein29 g
Carbohydrates311 g
Fiber0 g
Sugars100 g
Total Fat83 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.3 mg
Potassium704 mg
Calcium110 mg
Iron16 mg
Magnesium94 mg
Phosphorus337 mg
Zinc2.1 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate401 mcg
Water117 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 25. The excerpt below is the record exactly as published.
English Rocks 7 2 cUps flour 1 cup currants % cup sugar 6 tablespoons shortening 2 teaspoons CALUMET Baking Pinch of salt Powder 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.