Pork Cake

Name: Pork Cake
Ingredients: 14 1b. fat pork, ground fine; 1 tbsp. cloves; 2 cups boiling water; 1 tbsp. nutmeg; 2 lbs. dark brown sugar; 6 eggs beaten ( not separated); 5 cups cake flour ( sift one + cup rye before measuring); l tsp. salt; 2 lbs. sticky seeded raisins; 1 tbsp. soda; 3 + cups English walnuts

From Recipes from our hearth, 1960

Presented as published in 1960. 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

47096Calories

644 gProtein

1484 gCarbs

4270 gFat

Full nutrition (34 nutrients)

Calories47096 kcal

Protein644 g

Carbohydrates1484 g

Fiber41 g

Sugars884 g

Total Fat4270 g

Saturated Fat1480 g

Monounsaturated Fat1940 g

Polyunsaturated Fat639 g

Omega-30.1 g

Cholesterol6577 mg

Sodium43744 mg

Potassium14701 mg

Calcium2250 mg

Iron136 mg

Magnesium1454 mg

Phosphorus12953 mg

Zinc104 mg

Copper11 mg

Manganese22 mg

Vitamin D6 mcg

Vitamin C0.2 mg

Vitamin A481 mcg

Vitamin E3.9 mg

Vitamin K19 mcg

Vitamin B66 mg

Vitamin B1229 mcg

Thiamin (B1)25 mg

Riboflavin (B2)10 mg

Niacin (B3)196 mg

Folate1512 mcg

Choline980 mg

Caffeine0 mg

Water2549 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 16. The excerpt below is the record exactly as published.

PORK CAKE 14 1b. fat pork, ground fine 1 tbsp. cloves 2 cups boiling water l tbsp. nutmeg 2 lbs. dark brown sugar 1 tbsp. allspice 6 eggs beaten ( not separated) 1 tbsp. cinnamon 5 cups cake flour ( sift one + cup rye before measuring) l tsp. salt 2 lbs. sticky seeded raisins 1 tbsp. soda 3 + cups English walnuts

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