Rock Cakes
From Practical West African cookery, 1910
Mix and bake quickly due to baking powder.
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
899Calories
19 gProtein
93 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories899 kcal
Protein19 g
Carbohydrates93 g
Fiber0 g
Sugars51 g
Total Fat51 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol412 mg
Sodium855 mg
Potassium295 mg
Calcium487 mg
Iron5.5 mg
Magnesium33 mg
Phosphorus422 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C38 mg
Vitamin A167 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.3 mg
Folate122 mcg
Choline317 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 76. The excerpt below is the record exactly as published.
Rock Cakes. 6 heaped tablespoons flour. 4 good tablespoons finely crushed sugar. 3 good tablespoons currants. 3 good tablespoons butter or lard. About 1 or 2 tablespoons milk, (if Ideal, 1 teaspoon to the rest of water). 2 eggs. 1 \ heaped teaspoons baking powder. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.