Rocks

Name: Rocks
Ingredients: one cup of shortening; one and one half cups of sugar; three eggs well beaten; two tablespoons of water; one teaspoon soda; one teaspoon cinnamon; one fourth teaspoon salt; two and one half cups of flour; one cup of chopped walnuts; one cup of raisins

From Principles of cooking, 1914

Presented as published in 1914. 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

5837Calories

77 gProtein

710 gCarbs

314 gFat

Full nutrition (34 nutrients)

Calories5837 kcal

Protein77 g

Carbohydrates710 g

Fiber15 g

Sugars427 g

Total Fat314 g

Saturated Fat12 g

Monounsaturated Fat17 g

Polyunsaturated Fat64 g

Omega-30.1 g

Cholesterol558 mg

Sodium901 mg

Potassium2578 mg

Calcium374 mg

Iron27 mg

Magnesium347 mg

Phosphorus1272 mg

Zinc8.3 mg

Copper2.6 mg

Manganese6.7 mg

Vitamin D3 mcg

Vitamin C4.4 mg

Vitamin A240 mcg

Vitamin E1.8 mg

Vitamin K9.2 mcg

Vitamin B61.6 mg

Vitamin B121.3 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)24 mg

Folate582 mcg

Choline462 mg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 72. The excerpt below is the record exactly as published.

Rocks. — Cream one cup of shortening; add one and one half cups of sugar, three eggs well beaten, two tablespoons of water, one teaspoon soda, one teaspoon cinnamon, one fourth teaspoon salt, two and one half cups of flour sifted together. Add one cup of chopped walnuts and one cup of raisins

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