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Fried Salt Pork and Apples
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Drippings may be poured over unless it makes the dish too fat.
Presented as published in 1885. 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
614Calories
2 gProtein
0 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.9 g
Cholesterol43 mg
Sodium8.3 mg
Potassium49 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.8 mcg
Choline12 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 163. The excerpt below is the record exactly as published.
FRIED SALT PORK AND APPLES. Slice a pound of salt pork about a quarter of an inch thick, put it over the fire in plenty of boiling water, and boil it for half an hour ; then drain it, and roll it in Indian meal seasoned with salt and pepper ; put into a large pan enough drippings to cover the bottom, and while it is heat- ing cut some sour apples
Cook this with the app: pantry check, scaling, and the assistant.