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Pork Cake

Name: Pork Cake
Yield: 24 servings
Ingredients: One pound of fat, salt pork; one pint of boiling water; one pint of New Orleans molasses; two cupfuls of brown sugar; one pound of raisins; one pound of currants; one-half pound of almonds; one teaspoonful each of allspice; one teaspoonful each of nutmeg; one tablespoonful of saleratus; six cupfuls of flour

From Temperance cook book, 1887

Serves 24

Presented as published in 1887. 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

519Calories

8 gProtein

86 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories519 kcal

Protein8.1 g

Carbohydrates86 g

Fiber2.1 g

Sugars51 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol16 mg

Sodium184 mg

Potassium778 mg

Calcium139 mg

Iron5.6 mg

Magnesium116 mg

Phosphorus154 mg

Zinc1 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A2.3 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate57 mcg

Choline6.7 mg

Caffeine0 mg

Water50 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 100. The excerpt below is the record exactly as published.

PORK CAKE. One pound of fat, salt pork, one pint of boiling water, one pint of New Orleans molasses, two cupfuls of brown sugar, one pound of raisins, one pound of currants, one-half pound of al- monds, one teaspoonful each of allspice and nutmeg, one table- spoonful of saleratus, six cupfuls of flour

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