Pork Cake

Name: Pork Cake
Yield: 11 servings
Ingredients: 1 lb. fat, salt pork; 3 cups of boiling-water; 2 cups sugar; 1 cup syrup; 2 tablespoons saleratus; 2 teaspoons of cloves; 2 grated nutmegs; 2 teaspoons cinnamon; 1 lb. raisins; 1/2 lb. currants; 1/2 lb. citron; 1 lb. dates; 1/2 lb. English walnuts

From The Cook County cook book, 1912

Serves 11

None

Presented as published in 1912. 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

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 376. The excerpt below is the record exactly as published.

PORK CAKE.— Pour over 1 lb. fat, salt pork, free from lean, ground, 3 cups of boiling-water; add 2 cups sugar, 1 cup syrup, in which 2 tablespoons saleratus have been dissolved, 2 teaspoons of cloves, 2 grated nutmegs, 2 teaspoons cinnamon, 1 lb. raisins, r lb. currants, Y2 lb. citron, 1 lb. dates, Ya lb. English walnuts.

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