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Pork Cake
From The Rural cook book, 1907
Serves 24
Presented as published in 1907. 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
476Calories
7 gProtein
88 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein6.7 g
Carbohydrates88 g
Fiber1.5 g
Sugars49 g
Total Fat12 g
Saturated Fat4.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol16 mg
Sodium243 mg
Potassium598 mg
Calcium102 mg
Iron5.1 mg
Magnesium61 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate66 mcg
Choline5.2 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 79. The excerpt below is the record exactly as published.
One pound of fat salt pork, chopped fine, and dissolved i-; one pint of boiling water, three cups of brown sugar, one cup mo- lafises, one pound each of raisins and currants, two tablespoon fuls of cinnamon, one teaspoonful cloves, two nutmegs grated, grated zest of one orange and lemon, one teaspoonful baking soda, two teaspoonfuls of cream of tartar, seven cups of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.