gluten-freenut-freeegg-freesoy-free
Codfish with Fried Salt Pork
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
502Calories
6 gProtein
0 gCarbs
53 gFat
Full nutrition (27 nutrients)
Calories502 kcal
Protein6.5 g
Carbohydrates0 g
Fiber0 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.6 g
Cholesterol73 mg
Sodium530 mg
Potassium139 mg
Calcium6.8 mg
Iron0.5 mg
Magnesium7.7 mg
Phosphorus136 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate1.7 mcg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 98. The excerpt below is the record exactly as published.
CODFISH WITH FRIED SALT PORK Cut fat salt pork in 14-inch slices, cut gashes 14 inch apart in slices nearly to rind. Try out in a hot frying pan until brown and crisp, occasionally pouring off fat from pan. Serve around strips of codfish which have been soaked in pan of lukewarm water and simmered over low heat until soft. Serve with Drawn Butter Sauce (p. 194), boiled potatoes, and beets
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