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Pork Cake

Name: Pork Cake
Yield: 16 servings
Ingredients: Chop one pound fat pork very fine.; Stone and chop one pound raisins.; Pour a pint of boiling water over the pork.; Use one cupful of molasses; two of sugar; eight of flour; one tablespoonful ground cloves; one of cinnamon; one of saleratus; one egg — the white to be added last.

From Twentieth century home cook book, 1905

Serves 16

Presented as published in 1905. 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

667Calories

11 gProtein

117 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories667 kcal

Protein11 g

Carbohydrates117 g

Fiber2 g

Sugars59 g

Total Fat19 g

Saturated Fat6.6 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol36 mg

Sodium266 mg

Potassium664 mg

Calcium103 mg

Iron7.3 mg

Magnesium83 mg

Phosphorus158 mg

Zinc1.1 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0.1 mcg

Vitamin C0.7 mg

Vitamin A5.1 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.8 mg

Folate112 mcg

Choline16 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 25. The excerpt below is the record exactly as published.

Pork Cake. — Chop one pound fat pork very fine. Stone and chop one pound raisins. Pour a pint of boiling water over the pork. Use one cupful of molasses, two of sugar, eight of flour, one tablespoonful ground cloves, one of cinnamon, one of saleratus, one egg — the white to be added last.

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