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Pork Oeke

Name: Pork Oeke
Yield: 24 servings
Ingredients: One pound of fat salt pork; one pint of boiling water; three cups of brown sugar; one cup molasses; one pound of raisins; one pound of currants; two tablespoonfuls of cinnamon; one teaspoonful cloves; two nutmegs grated; one teaspoonful baking soda; two teaspoonfuls of cream of tartar; seven cups of sifted flour

From The Rural cook book, 1907

Serves 24

Presented as published in 1907. 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

487Calories

7 gProtein

89 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein6.8 g

Carbohydrates89 g

Fiber1.9 g

Sugars49 g

Total Fat13 g

Saturated Fat4.9 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol16 mg

Sodium243 mg

Potassium604 mg

Calcium106 mg

Iron5.1 mg

Magnesium64 mg

Phosphorus113 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A2.5 mcg

Vitamin E0.2 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.6 mg

Folate67 mcg

Choline5.4 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 79. The excerpt below is the record exactly as published.

Pork Oeke. — One pound of fat salt pork, chopped fine, and dissolved i-; one pint of boiling water, three cups of brown sugar, one cup mo- lafises, one pound each of raisins and currants, two tablespoon fuls of cinnamon, one teaspoonful cloves, two nutmegs grated, grated zest of one orange and lemon, one teaspoonful baking soda, two teaspoonfuls of cream of tartar, seven cups of sifted flour

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