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Barbecued Pork
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
53Calories
5 gProtein
1 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein5.2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol15 mg
Sodium365 mg
Potassium85 mg
Calcium5.6 mg
Iron0.3 mg
Magnesium5.9 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0.9 mcg
Choline20 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 19. The excerpt below is the record exactly as published.
Barbecued Pork. — Have a nice ham of fresh pork, parboil it well, season with red pepper and salt. Put in the roasting pan, score the skin in checks. Have a cup of vinegar and a cup of the water in which it was boiled
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