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Broiled Salt Pork
From The new practical housekeeping, 1890
Serves 2
Freshen by soaking in cold water or milk.
Presented as published in 1890. 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
690Calories
2 gProtein
0 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat75 g
Saturated Fat27 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.8 g
Cholesterol48 mg
Sodium9.4 mg
Potassium55 mg
Calcium1.7 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0.1 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.9 mcg
Choline13 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 368. The excerpt below is the record exactly as published.
Broiled Salt Pork — ^Wash a piece of salt pork, the leg is best, put over the fire in cold water to cover and boil slowly three hours
Cook this with the app: pantry check, scaling, and the assistant.