Rock Buns
From The "ideal" cookery book, 1902
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
4212Calories
58 gProtein
464 gCarbs
239 gFat
Full nutrition (34 nutrients)
Calories4212 kcal
Protein58 g
Carbohydrates464 g
Fiber0 g
Sugars85 g
Total Fat239 g
Saturated Fat68 g
Monounsaturated Fat99 g
Polyunsaturated Fat54 g
Omega-30 g
Cholesterol417 mg
Sodium1025 mg
Potassium1237 mg
Calcium730 mg
Iron30 mg
Magnesium171 mg
Phosphorus884 mg
Zinc4.4 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D12 mcg
Vitamin C308 mg
Vitamin A100 mcg
Vitamin E8.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)31 mg
Folate749 mcg
Choline424 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 13. The excerpt below is the record exactly as published.
2 teaspoonsful baking powder. £-lb. castor sugar, ^-lb. flour. Uittle milk if necessary. Put candied peel on the top when nearly done. 52 2. Beverleigh Buns. J-lb. cornflour. 2-oz. butter. 2-oz. sugar. 2 eggs. 1 teaspoonful baking powder. Bake in patty pans. 3. Queen Cakes. i-lb. butter. 3 eggs. 3-oz. currants, x teacup milk. Almond essence. Bake in patty pans in ^-lb. castor sugar, i-lb. flour. 2 teaspoonsful baking powder. brisk oven. 4. Raspberry Sandwich. 2 eggs with their weight in sugar, butter and flour and x teaspoonful baking powder. Bake in slow oven. 5. Rock Buns. i-lb. flour J-lb. dripping (rubbed in). 3-oz. sugar. 6-oz. currants. 2 teaspoonsful 1 egg beaten with little bak
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