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Fort Lincoln

Name: Fort Lincoln
Yield: 4 servings
Ingredients: 11/4 cups cooked pork; 3 tablespoons flour; 1 cup milk; 3 slices fat salt pork, cubed; 1 1/2 teaspoon salt; few grains pepper

From Boston Cooking-School cook book, 1896

Serves 4

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

986Calories

31 gProtein

11 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein31 g

Carbohydrates11 g

Fiber1.6 g

Sugars3 g

Total Fat90 g

Saturated Fat33 g

Monounsaturated Fat42 g

Polyunsaturated Fat9.5 g

Omega-30 g

Cholesterol176 mg

Sodium1733 mg

Potassium619 mg

Calcium128 mg

Iron2.5 mg

Magnesium47 mg

Phosphorus429 mg

Zinc4.1 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1.2 mcg

Vitamin C0.1 mg

Vitamin A23 mcg

Vitamin E0.2 mg

Vitamin K10 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.4 mg

Folate14 mcg

Choline65 mg

Caffeine0 mg

Water131 g

Estimated from matched ingredients across 4 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 131. The excerpt below is the record exactly as published.

FORT LINCOLN 11% cups cooked pork 3 tablespoons flour Mashed potatoes 1 cup milk 3 slices fat salt pork, cubed 1% teaspoon salt, few grains pepper

Cook this with the app: pantry check, scaling, and the assistant.