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Pork Cake
From The Times cook book, no. 2, 1905
Serves 16
This cake is excellent and inexpensive, requiring neither butter nor eggs.
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
384Calories
3 gProtein
55 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein3 g
Carbohydrates55 g
Fiber1.3 g
Sugars48 g
Total Fat18 g
Saturated Fat6.6 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol24 mg
Sodium380 mg
Potassium473 mg
Calcium77 mg
Iron2.9 mg
Magnesium62 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate7 mcg
Choline4.8 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 82. The excerpt below is the record exactly as published.
PORK CAKE. L. V. Rupe, 1304 West Second street, Los Angeles.— Take one pound of fat salt pork, rejecting all lean, and chop fine as possible; pour over it tw'o-thirds pint boiling water; add two cups sugar and one of molasses, one cup raisins, one cup currants, one-half pound citron, one tablespoon each of cinnamon, cloves and nutmeg, one teaspoon salt and one of soda
Cook this with the app: pantry check, scaling, and the assistant.