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Brine for Pork
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
In spring, draw off brine, boil again, skim, cool, and pour over meat.
Presented as published in 1907. 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
4277Calories
456 gProtein
68 gCarbs
229 gFat
Full nutrition (34 nutrients)
Calories4277 kcal
Protein456 g
Carbohydrates68 g
Fiber0.4 g
Sugars66 g
Total Fat229 g
Saturated Fat71 g
Monounsaturated Fat86 g
Polyunsaturated Fat26 g
Omega-30.9 g
Cholesterol1474 mg
Sodium90341 mg
Potassium7962 mg
Calcium477 mg
Iron18 mg
Magnesium532 mg
Phosphorus4656 mg
Zinc46 mg
Copper1.7 mg
Manganese0.5 mg
Vitamin D11 mcg
Vitamin C3.4 mg
Vitamin A75 mcg
Vitamin E4.1 mg
Vitamin K1.1 mcg
Vitamin B614 mg
Vitamin B1215 mcg
Thiamin (B1)13 mg
Riboflavin (B2)5.4 mg
Niacin (B3)124 mg
Folate25 mcg
Choline1152 mg
Caffeine0 mg
Water1575 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 202. The excerpt below is the record exactly as published.
Brine for Pork For 100 lbs pork allow 10 lbs salt, 3 lbs brown sugar, 2 ozs saltpeter, 1 oz cayenne pepper, and iVz or 5 gals water
Cook this with the app: pantry check, scaling, and the assistant.