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Pork Cake
From The national course in home economics, 1917
Serves 20
Long bread-pans are preferred for baking.
Presented as published in 1917. 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
580Calories
3 gProtein
101 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein3 g
Carbohydrates101 g
Fiber2.9 g
Sugars87 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol13 mg
Sodium114 mg
Potassium1097 mg
Calcium160 mg
Iron5.7 mg
Magnesium143 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.7 mcg
Vitamin C1.1 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate15 mcg
Choline16 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 161. The excerpt below is the record exactly as published.
PORK CAKE. One pound of salt pork chopped fine, three cups of boiling water, three cups of molasses, two cups of sugar, three teaspoonfuls of soda, two pounds of raisins (chopped and rubbed in flour), one grated nutmeg, two teaspoonfuls of cloves and two teaspoonfuls of cinnamon; stiffen with flour
Cook this with the app: pantry check, scaling, and the assistant.