Fried Salt Pork
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Serve with salt fish or fried mush.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.
F^ned Salt Pork, — Cut fat salt pork in thin slices ; pour hot water over them ; drain, and fry in a pan until crisp ; or roll in egg and crumbs^ and fry in deep hot fat
Cook this with the app: pantry check, scaling, and the assistant.