gluten-freenut-freesoy-freefish-freeshellfish-free
Pork Cake
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
146Calories
7 gProtein
20 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein7.1 g
Carbohydrates20 g
Fiber2.3 g
Sugars5.2 g
Total Fat4.5 g
Saturated Fat2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium65 mg
Potassium501 mg
Calcium109 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus165 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C18 mg
Vitamin A60 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate31 mcg
Choline96 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 396. The excerpt below is the record exactly as published.
Pork Cake. — Cut meat, fat and lean, from a cold joint of roast pork, and mince it very fine ; mix with it two large potatoes freshly boiled and mashed, a little salt and pepper, a chopped onion, and a little powdered sage. Add two or three eggs and a little milk
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