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Baked Spare-Bib
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
726Calories
39 gProtein
22 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein39 g
Carbohydrates22 g
Fiber4.1 g
Sugars0 g
Total Fat53 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat9 g
Omega-30.2 g
Cholesterol181 mg
Sodium499 mg
Potassium1058 mg
Calcium93 mg
Iron9.7 mg
Magnesium75 mg
Phosphorus387 mg
Zinc6.2 mg
Copper1.3 mg
Manganese1.7 mg
Vitamin D5.2 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate13 mcg
Choline135 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 43. The excerpt below is the record exactly as published.
Baked Spare-Bib. Take 3 pounds of sparerib, wash it and dust with pepper and salt. Put in roasting pan with 1 pint of cold water, baste frequently. It requires about 1 hour and 15 minutes to cook. Half an hour be- fore it is done put in about 5 Irish potatoes cut in thick slices
Cook this with the app: pantry check, scaling, and the assistant.