Broiled Salt Pork
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
244Calories
1 gProtein
0 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat9.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Cholesterol17 mg
Sodium3.3 mg
Potassium20 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline4.6 mg
Caffeine0 mg
Water2.3 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 8. The excerpt below is the record exactly as published.
Broiled Salt Pork. Slice thin
Cook this with the app: pantry check, scaling, and the assistant.