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Boiled Leg of Pork
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
285Calories
20 gProtein
0 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein20 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.3 g
Total Fat22 g
Saturated Fat7.5 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.3 g
Cholesterol84 mg
Sodium257 mg
Potassium390 mg
Calcium20 mg
Iron1 mg
Magnesium25 mg
Phosphorus233 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C1.3 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate10 mcg
Choline0 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 91. The excerpt below is the record exactly as published.
BOILER LEG OF PORK. For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rub- bing it everyday. An hour before dressing it put it into cold water for an hour
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