dairy-freenut-freesoy-freefish-freeshellfish-free
Pork Cake
From Mary Jane's cook book, 1916
Serves 20
Young One, Boston.
Presented as published in 1916. 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
513Calories
9 gProtein
86 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein8.9 g
Carbohydrates86 g
Fiber1.2 g
Sugars45 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol57 mg
Sodium222 mg
Potassium521 mg
Calcium83 mg
Iron5.6 mg
Magnesium65 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate83 mcg
Choline34 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 20. The excerpt below is the record exactly as published.
PORK CAKE. Fat salt pork, 1 pound. Warm water, 1 tablespoon. Boiling water, 1 pint. Flour, 7 cups. Eggs, 4. Clove, 1 teaspoon. Sugar, 2 cups. Allspice, 1 teaspoon. Molasses, 1 cup. Cassia, 1 teaspoon. Soda, 2 teaspoons. Currants, 1 cup. Raisins, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.