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Pork Cake
From The household (of the Detroit free press), 1886
Serves 16
Presented as published in 1886. 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
No method was recorded for this recipe.
Nutrition per serving
667Calories
6 gProtein
126 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein5.5 g
Carbohydrates126 g
Fiber3.4 g
Sugars107 g
Total Fat19 g
Saturated Fat6.4 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol20 mg
Sodium552 mg
Potassium1380 mg
Calcium193 mg
Iron6.6 mg
Magnesium158 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C53 mg
Vitamin A11 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate13 mcg
Choline23 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 354. The excerpt below is the record exactly as published.
PORK CAKE. Two pounds of raisins, one pound of currants, one pound pork fat, two and one-half cups molasses, the same quantity of sugar, two and a half cups of boiling water, three teaspoonfuls of baking soda, one table- spoonful of cloves, one tablespoonful of cinnamon and one teaspoonful of fine salt
Cook this with the app: pantry check, scaling, and the assistant.