Rocks

Name: Rocks
Ingredients: Tavo eggs; four cups flour; four teaspoonfuls Royal Baking PoAvder; one and one-half cups sugar; one-half cup Crisco; one teaspoonful salt; one-half teaspoonful soda; one-half cup buttermilk; one and one-half cups raisins; two teaspoonfuls cinnamon; three fourths cup nuts

From Durham cook book ..., 1921

Recipe by Mrs. M. L. Yearby.

Presented as published in 1921. 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

5520Calories

92 gProtein

1009 gCarbs

143 gFat

Full nutrition (34 nutrients)

Calories5520 kcal

Protein92 g

Carbohydrates1009 g

Fiber13 g

Sugars497 g

Total Fat143 g

Saturated Fat6.1 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol385 mg

Sodium4195 mg

Potassium4219 mg

Calcium1800 mg

Iron39 mg

Magnesium329 mg

Phosphorus3181 mg

Zinc7.2 mg

Copper2.3 mg

Manganese4.9 mg

Vitamin D3.6 mcg

Vitamin C39 mg

Vitamin A278 mcg

Vitamin E1.5 mg

Vitamin K11 mcg

Vitamin B61.7 mg

Vitamin B121.5 mcg

Thiamin (B1)5.6 mg

Riboflavin (B2)3.4 mg

Niacin (B3)49 mg

Folate987 mcg

Choline344 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 28. The excerpt below is the record exactly as published.

ROCKS. Tavo eggs, four cups flour, four teaspoonfuls Royal Baking PoAvder, one and one-half cups sugar, one-half cup Crisco, one teaspoonful salt, one- half teaspoonful soda, one-half cup buttermilk, one and one-half cups raisins, two teaspoonfuls cinnamon, three fourths cup nuts

Cook this with the app: pantry check, scaling, and the assistant.