Pork Cake

Name: Pork Cake
Ingredients: one pound salt pork; half a pint of water; one teacupful of molasses; two teacupfuls sugar; three beaten eggs; one pound raisins; one teacupful of flour

From The Common sense recipe book, 1898

Presented as published in 1898. 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

7979Calories

42 gProtein

1079 gCarbs

414 gFat

Full nutrition (34 nutrients)

Calories7979 kcal

Protein42 g

Carbohydrates1079 g

Fiber24 g

Sugars947 g

Total Fat414 g

Saturated Fat149 g

Monounsaturated Fat194 g

Polyunsaturated Fat49 g

Omega-30.1 g

Cholesterol335 mg

Sodium872 mg

Potassium8688 mg

Calcium1120 mg

Iron29 mg

Magnesium1006 mg

Phosphorus879 mg

Zinc5.5 mg

Copper3.2 mg

Manganese7.1 mg

Vitamin D15 mcg

Vitamin C11 mg

Vitamin A117 mcg

Vitamin E0.9 mg

Vitamin K17 mcg

Vitamin B63.3 mg

Vitamin B121 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate185 mcg

Choline291 mg

Caffeine0 mg

Water466 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 87. The excerpt below is the record exactly as published.

PORK CAKE Mince one pound salt pork and boil for a few minutes in half a pint of water, add one teacupful of molasses, two. tea- cupfuls sugar, three beaten eggs, one pound raisins with cin- namon, cloves and nutmeg to taste, with one teacupful of flour

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