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Fruit Pork Cake

Name: Fruit Pork Cake
Yield: 24 servings
Ingredients: 1 lb. fat pork minced fine; 1 C. boiling water; 2 C. brown sugar; 1 C. molasses; 6 C. flour; 2 t. soda; 1 lb. currants; 1 lb. dates; 2 lbs. raisins; 2 t. cloves; 2 t. allspice; 2 t. cinnamon; y2 C cherry wine; 2 t. nutmeg

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 24

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

528Calories

7 gProtein

102 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories528 kcal

Protein7.1 g

Carbohydrates102 g

Fiber3.6 g

Sugars65 g

Total Fat13 g

Saturated Fat4.4 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol16 mg

Sodium163 mg

Potassium779 mg

Calcium104 mg

Iron4.6 mg

Magnesium74 mg

Phosphorus132 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A2.4 mcg

Vitamin E0.3 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate59 mcg

Choline8.3 mg

Caffeine0 mg

Water49 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 108. The excerpt below is the record exactly as published.

FRUIT PORK CAKE. 1 lb. fat pork minced fine and 1 C. boiling water poured over it. 2 C. brown sugar 1 C. molasses 6 C. flour 2 t. soda dissolved in hot 1 lb. currants H20 1 lb. dates 2 lbs. raisins 2 t. cloves % lb. citron 2 t. allspice 2 t. cinnamon y2 C. cherry wine 2 t. nutmeg

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