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Dry Cured Pork
From The farm cook & rule book, 1923
Serves 8
This recipe is sufficient for 100 pounds of meat.
Presented as published in 1923. 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
581Calories
1 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein1.5 g
Carbohydrates150 g
Fiber3.6 g
Sugars142 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium134749 mg
Potassium219 mg
Calcium148 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus22 mg
Zinc0.5 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K23 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline1.6 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 101. The excerpt below is the record exactly as published.
Dry Cured Pork Weigh out 2% pounds of granulated sugar, 6 pounds of salt, 2 ounces of saltpeter and 4 ounces of black pepper
Cook this with the app: pantry check, scaling, and the assistant.