Boiled Pork and Bacon
From The paper-bag cookery manual, 1911
Bacon should be soaked in tepid water before cooking.
Presented as published in 1911. 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
44Calories
1 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein0.7 g
Carbohydrates9.3 g
Fiber4 g
Sugars4.9 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium354 mg
Potassium230 mg
Calcium42 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A1015 mcg
Vitamin E1.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline10 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.
Boiled Pork and Bacon. Both pork and bacon can be successfully cooked in paper-bags. In the case of pickled pork, chose the thin parts of meat, and put it in a greased paper-bag with two or three small carrots, each cut in four, also a sufficient quantity of water
Cook this with the app: pantry check, scaling, and the assistant.