Rock Cakes

Name: Rock Cakes
Ingredients: 2 oz. of cleaned dried fruit; + oz. of finely-chopped peel; } teaspoon mixed spice; Use a very small egg; omit any milk

From Frenlite cookery book, 1950

Presented as published in 1950. 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

261Calories

7 gProtein

49 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein6.7 g

Carbohydrates49 g

Fiber1.4 g

Sugars46 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium127 mg

Potassium127 mg

Calcium48 mg

Iron1.2 mg

Magnesium11 mg

Phosphorus105 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C7.7 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate25 mcg

Choline149 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 5. The excerpt below is the record exactly as published.

ROCK CAKES. Add 2 oz. of cleaned dried fruit, + oz. of finely-chopped peel, } teaspoon mixed spice. Use a very small egg and omit any milk

Cook this with the app: pantry check, scaling, and the assistant.