dairy-freesoy-freefish-freeshellfish-free

Lard Cake

Name: Lard Cake
Yield: 12 servings
Ingredients: % lb. pork lard; % lb. blanched, ground, sweet; 6 eggs; % lb. of sugar; % lb. of corn starch; % lb. of flour; 1 heaping tsp. of baking powder; 20 blanched, ground, bitter

From The art of German cooking and baking, 1922

Serves 12

Presented as published in 1922. 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

789Calories

20 gProtein

62 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories789 kcal

Protein20 g

Carbohydrates62 g

Fiber6.4 g

Sugars20 g

Total Fat52 g

Saturated Fat8.9 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol111 mg

Sodium78 mg

Potassium478 mg

Calcium187 mg

Iron3.7 mg

Magnesium164 mg

Phosphorus385 mg

Zinc2.2 mg

Copper0.7 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E5.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.6 mg

Folate66 mcg

Choline93 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 148. The excerpt below is the record exactly as published.

LARD CAKE. % lb. pork lard % lb. blanched, ground, sweet 6 eggs almonds % lb. of sugar 20 blanched, ground, bitter % lb. of corn starch almonds % lb. of flour 1 heaping tsp. of baking powder

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