Pork Cake

Name: Pork Cake
Ingredients: 1 lb. fat pork, boil until soft and chopped very fine; add 1 pint boiling water; 1 lb. raisins; X lb. currants; 2 cups sugar; 2 cups molasses; 1 tablespoon Cinnamon; 1 of allspice; 1 of cloves; 1 piece of citron; 1 dessert sponful soda; 7 cups flour

From Magnet cream separator cook book, 1910

Recipe by Mrs. S. Richmire, Cardinal, Ont.

Presented as published in 1910. 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

11275Calories

157 gProtein

2061 gCarbs

302 gFat

Full nutrition (34 nutrients)

Calories11275 kcal

Protein157 g

Carbohydrates2061 g

Fiber29 g

Sugars1199 g

Total Fat302 g

Saturated Fat104 g

Monounsaturated Fat136 g

Polyunsaturated Fat32 g

Omega-30.1 g

Cholesterol390 mg

Sodium4453 mg

Potassium16013 mg

Calcium2360 mg

Iron128 mg

Magnesium2155 mg

Phosphorus2543 mg

Zinc17 mg

Copper6.4 mg

Manganese23 mg

Vitamin D0 mcg

Vitamin C424 mg

Vitamin A30 mcg

Vitamin E3.4 mg

Vitamin K25 mcg

Vitamin B66.3 mg

Vitamin B121.9 mcg

Thiamin (B1)11 mg

Riboflavin (B2)5.7 mg

Niacin (B3)88 mg

Folate1569 mcg

Choline154 mg

Caffeine0 mg

Water1004 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 9. The excerpt below is the record exactly as published.

PORK CAKE. 1 lb. fat pork, boil until soft and chopped very fine; add 1 pint boiling water. Set it on the stove to get all mixed through. Then add 1 lb. raisins, X lb. currants, 2 cups sugar, 2 cups molasses, 1 tablespoon Cin- namon and 1 of allspice and cloves, 1 piece of citron, 1 dessert sponful soda, 7 cups flour

Cook this with the app: pantry check, scaling, and the assistant.