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Baw Potatoes Fried with Pork
From European and American cuisine, 1914
Serves 3
Drippings, lard, or butter may be used instead of pork fat.
Presented as published in 1914. 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
649Calories
8 gProtein
70 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein8.2 g
Carbohydrates70 g
Fiber8.4 g
Sugars3.3 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.4 g
Cholesterol36 mg
Sodium2357 mg
Potassium1700 mg
Calcium49 mg
Iron3.3 mg
Magnesium92 mg
Phosphorus228 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C79 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K8 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate60 mcg
Choline67 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 309. The excerpt below is the record exactly as published.
Baw Potatoes fried with Pork.— Peel, wash, and cut into thin slices 8 medium-sized potatoes. Place a frying pan with 4 ounces fine-cut larding pork over the fire, fry light brown ; then add the potatoes, season with 1 even tablespoonful seasoning salt
Cook this with the app: pantry check, scaling, and the assistant.