Rock Cakes
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
921Calories
17 gProtein
140 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein17 g
Carbohydrates140 g
Fiber0.8 g
Sugars44 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol124 mg
Sodium110 mg
Potassium395 mg
Calcium139 mg
Iron7.6 mg
Magnesium50 mg
Phosphorus242 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C86 mg
Vitamin A55 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate194 mcg
Choline94 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 33. The excerpt below is the record exactly as published.
Rock Cakes. ^ lb. flour. Pinch of salt. ^ teaspoonful baking powder, li oz. dripping or lard. I teaspoonful grated ginger. A little nutmeg. 1^ oz. sugar. 1J oz. currants. J oz. candied peel. Half an egg. About 2 tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.