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Boast Pork
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Roast pork is more wholesome when eaten cold.
Presented as published in 1884. 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
115Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories115 kcal
Protein3.4 g
Carbohydrates24 g
Total Fat0.5 g
Sodium0.6 mg
Potassium43 mg
Calcium6 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 146. The excerpt below is the record exactly as published.
Boast Porh, — The chine, or loin, and the spare ribs are the best pieces for roasting. Rub well with pepper^ or sage^ salt^ and fiour, and bake twenty minutes for each pound. Baste often, and do not have the oven as hot as for other meat. Roast pork is more wholesome when eaten cold. Pork Chops or Steaks, — If pork chops are to be broiled, the}^ should be cut very thin, salted,, and peppered^ wrapped in greased paper, and broiled until thoroughly cooked, — from ten to fifteen minutes. To fry or saute them, cook them in a hot frying-pan in a little hot lard or salt pork fat. Cook slowly after they are brown, and be careful not to burn them. If a gravy be desired, pour off nearly all the fat left in the frying-pan, add two tahlespoonfuls of flour
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