Rock Cakes

Name: Rock Cakes
Ingredients: 1 lb. flour; 3 oz. dripping (clarified); 2 oz. currants; 2 oz. sugar; 1 egg; About a- gill milk; 1 oz. peel (mixed); A pinch salt; 1 teaspoonful baking powder; A little grated nutmeg (if liked)

From Cookery book and general axioms for plain cookery, 1890

If the oven is not quite hot, the cakes will spread quite flat.

Presented as published in 1890. 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

2755Calories

54 gProtein

423 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories2755 kcal

Protein54 g

Carbohydrates423 g

Fiber0 g

Sugars62 g

Total Fat96 g

Saturated Fat27 g

Monounsaturated Fat37 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol101 mg

Sodium527 mg

Potassium984 mg

Calcium529 mg

Iron27 mg

Magnesium151 mg

Phosphorus744 mg

Zinc3.9 mg

Copper0.8 mg

Manganese3.6 mg

Vitamin D5.3 mcg

Vitamin C103 mg

Vitamin A46 mcg

Vitamin E3.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline125 mg

Caffeine0 mg

Water199 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 9. The excerpt below is the record exactly as published.

ROCK CAKES. Ingredients : — 1 lb. flour. 3 oz. dripping (clarified). 2 oz. currants. 2 oz. sugar. 1 eSS- About a- gill milk. 1 oz. peel (mixed). A pinch salt. 1 teaspoonful baking powder. A little grated nutmeg (if liked)

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