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Fresh Pork Stew
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
[N. S. C., Cal.]
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
71Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein3.3 g
Carbohydrates13 g
Fiber2.3 g
Sugars3.2 g
Total Fat1.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.8 mg
Sodium21 mg
Potassium184 mg
Calcium37 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus43 mg
Zinc0.8 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.2 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate31 mcg
Choline9.2 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 90. The excerpt below is the record exactly as published.
Fresh Pork Stew Chop 2 onions and fry them a nice brown, then add 2 cloves, a very little chopped sage, 1 tablesp vinegar, 1 cup pork roast gravy, a little pepper and salt, and the remains of cold roast pork, cut into small pieces. Simmer gently % hour. Thicken the gravy with 1 teasp flour, blended with a little cold water
Cook this with the app: pantry check, scaling, and the assistant.