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Pork, Meat Cake of
From Cassell's dictionary of cookery, 1892
Serves 8
Time to fry is 12-15 minutes.
Presented as published in 1892. 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
512Calories
11 gProtein
0 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein11 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol102 mg
Sodium103 mg
Potassium141 mg
Calcium11 mg
Iron0.6 mg
Magnesium9.2 mg
Phosphorus100 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A8.1 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate4.2 mcg
Choline70 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1286. The excerpt below is the record exactly as published.
Pork, Meat Cake of. — Mince separately one pound of lean pork and three quarters of a pound of fat bacon. Mix them, and season the mixture rather highly with salt, pepper, cayenne, and chopped sage. Bind the ingredients together with the yolk of an egg
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