Rock Cakes
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1598Calories
26 gProtein
242 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories1598 kcal
Protein26 g
Carbohydrates242 g
Fiber0 g
Sugars57 g
Total Fat60 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.5 g
Cholesterol54 mg
Sodium476 mg
Potassium493 mg
Calcium336 mg
Iron14 mg
Magnesium76 mg
Phosphorus376 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.4 mcg
Vitamin C103 mg
Vitamin A6.8 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline28 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 15. The excerpt below is the record exactly as published.
Rock Cakes \ lb. flour, 2 oz. lard, 2 oz. sugar, milk, 2 oz. currants, 1 egg, & lit, i teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.