Baked Spareribs
From The farm cook & rule book, 1923
Serves 4
Turn meat to brown both sides.
Presented as published in 1923. 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
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 65. The excerpt below is the record exactly as published.
Baked Spareribs Trim the rough ends, break ribs across the middle, season with salt and pepper, fold over and stuff with dressing. Sew up tightly, place in a dripping pan with 2 cupfuls of water
Cook this with the app: pantry check, scaling, and the assistant.