vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rock Cakes
From Vegetarian cookery, 1891
Serves 12
Presented as published in 1891. 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
No method was recorded for this recipe.
Nutrition per serving
203Calories
5 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein4.7 g
Carbohydrates45 g
Fiber1.1 g
Sugars14 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium95 mg
Calcium26 mg
Iron2.6 mg
Magnesium17 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate62 mcg
Choline1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 128. The excerpt below is the record exactly as published.
Rock Cakes. One pound of flour, six ounces of white sugar, pounded, two eggs, the grated rind of a lemon, and one ounce of caraway seeds, bruised
Cook this with the app: pantry check, scaling, and the assistant.