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Pork Cake

Name: Pork Cake
Yield: 12 servings
Ingredients: Three-fourths pound of pork chopped fine; 2 cups boiling water; 2 cups sugar; 1 cup molasses; teaspoon each of cinnamon; cloves; allspice; mace; wineglass brandy; tablespoon soda; 2 pounds raisins; 2 pounds currants; % pound citron; 5 cups sifted flour

From The Henderson cook book, 1914

Serves 12

Submitted by Mrs. James Cooper.

Presented as published in 1914. 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

760Calories

16 gProtein

173 gCarbs

5 gFat

Full nutrition (35 nutrients)

Calories760 kcal

Protein16 g

Carbohydrates173 g

Fiber4.1 g

Sugars103 g

Total Fat4.6 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol18 mg

Sodium138 mg

Potassium1394 mg

Calcium190 mg

Iron9.7 mg

Magnesium136 mg

Phosphorus248 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0.1 mcg

Vitamin C139 mg

Vitamin A9.8 mcg

Vitamin E0.9 mg

Vitamin K3 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.8 mg

Folate99 mcg

Choline28 mg

Caffeine0 mg

Alcohol0.7 g

Water138 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 50. The excerpt below is the record exactly as published.

PORK CAKE. Three-fourths pound of pork chopped fine ; pour over this 2 cups boiling water and let stand until cold ; 2 cups sugar, 1 cup molasses, teaspoon each of cinnamon, cloves, allspice, mace, wineglass brandy, tablespoon soda, 2 pounds raisins, 2 pounds currants, % pound citron, 5 cups sifted flour

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