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Pork Cake
From The New century cook book, 1899
Serves 7
Presented as published in 1899. 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
677Calories
18 gProtein
143 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein18 g
Carbohydrates143 g
Fiber4.3 g
Sugars107 g
Total Fat7.8 g
Saturated Fat2.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol42 mg
Sodium617 mg
Potassium948 mg
Calcium158 mg
Iron9.5 mg
Magnesium61 mg
Phosphorus250 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C119 mg
Vitamin A9.2 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate32 mcg
Choline43 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The New century cook book (1899), page 78. The excerpt below is the record exactly as published.
Pork Cake. One pound of pork chopped fine, pour three cups of boiling water on the pork, one pound raisins, and one of currants and one of sugar, one teaspoon cinnamon and nutmeg, and one-half of allspice, one of salt, two teaspoons of soda
Cook this with the app: pantry check, scaling, and the assistant.