Fried Salt Pork
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2681Calories
35 gProtein
0 gCarbs
281 gFat
Full nutrition (27 nutrients)
Calories2681 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Total Fat281 g
Saturated Fat103 g
Monounsaturated Fat135 g
Polyunsaturated Fat30 g
Cholesterol390 mg
Sodium2830 mg
Potassium744 mg
Calcium36 mg
Iron2.8 mg
Magnesium41 mg
Phosphorus726 mg
Zinc5.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate9.1 mcg
Water131 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 67. The excerpt below is the record exactly as published.
Fried Salt Pork. — Cut fat salt pork in thin slices
Cook this with the app: pantry check, scaling, and the assistant.