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Dry Cured Pork
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
While curing, the meat must be kept in a cool and moist place.
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
4189Calories
456 gProtein
45 gCarbs
229 gFat
Full nutrition (34 nutrients)
Calories4189 kcal
Protein456 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat229 g
Saturated Fat71 g
Monounsaturated Fat86 g
Polyunsaturated Fat25 g
Omega-30.9 g
Cholesterol1474 mg
Sodium46324 mg
Potassium7835 mg
Calcium391 mg
Iron17 mg
Magnesium523 mg
Phosphorus4649 mg
Zinc46 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D11 mcg
Vitamin C2.3 mg
Vitamin A45 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B614 mg
Vitamin B1215 mcg
Thiamin (B1)13 mg
Riboflavin (B2)5.4 mg
Niacin (B3)124 mg
Folate23 mcg
Choline1150 mg
Caffeine0 mg
Water1567 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 200. The excerpt below is the record exactly as published.
Dry Cured Pork For each 100 lbs pork use 5 lbs salt, 2 lbs sugar and 2 ozs saltpeter
Cook this with the app: pantry check, scaling, and the assistant.