vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rock Cakes No. 1
From Cassell's dictionary of cookery, 1892
Serves 6
Variations exist for different types of rock cakes.
Presented as published in 1892. 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
253Calories
5 gProtein
53 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein5.2 g
Carbohydrates53 g
Fiber0 g
Sugars37 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium65 mg
Calcium19 mg
Iron1.5 mg
Magnesium8.3 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C2.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate42 mcg
Choline74 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1584. The excerpt below is the record exactly as published.
ock Cakes.— No. l. Whisk three whole eggs till light, ilix with them haK a pound of j50wdered sugar, a quarter of a pound of flour, and a table- spoonful of currant
Cook this with the app: pantry check, scaling, and the assistant.