Pork Cake
From Standard Paper-Bag Cookery, 1912
If preferred, two beaten eggs may be added, requiring less flour.
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
Nutrition per serving
10565Calories
164 gProtein
1858 gCarbs
301 gFat
Full nutrition (34 nutrients)
Calories10565 kcal
Protein164 g
Carbohydrates1858 g
Fiber36 g
Sugars643 g
Total Fat301 g
Saturated Fat104 g
Monounsaturated Fat135 g
Polyunsaturated Fat32 g
Omega-30 g
Cholesterol390 mg
Sodium4285 mg
Potassium6876 mg
Calcium1211 mg
Iron107 mg
Magnesium537 mg
Phosphorus2245 mg
Zinc15 mg
Copper3.6 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B62.1 mg
Vitamin B121.9 mcg
Thiamin (B1)12 mg
Riboflavin (B2)6.3 mg
Niacin (B3)91 mg
Folate1763 mcg
Choline28 mg
Caffeine0 mg
Water698 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 50. The excerpt below is the record exactly as published.
Pork Cake.— This is an old New England dish that has been relegated to the background these many years, but is lately coming to the fore. A gray haired New York physician, dining at my house the other night, de- clared that his old Connecticut aunt's pork cake was one 110 STANDARD PAPER BAG COOKERY of the dearest remembered gustatorial delights of his boyhood. To make it chop one pound of fat pork fine. Pour over it a pint of boiling water, then stir in three cupfuls brown sugar, one pound of seeded raisins, eight cupfuls of flour and two rounding teaspoonfuls of soda dissolved in a little water. Add a teaspoonful of cinnamon, a half teaspoon ful cloves and nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.