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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
Nutrition per serving
217Calories
6 gProtein
46 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein5.8 g
Carbohydrates46 g
Fiber1.8 g
Sugars15 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium822 mg
Potassium109 mg
Calcium40 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate66 mcg
Choline26 mg
Caffeine0 mg
Water17 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. Mix the sugar and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.