Fried Salt Pork

Name: Fried Salt Pork
Ingredients: Slice thin and put in a frying-pan; enough warm water to cover; 1 tablespoonful of flour; 2 cups of boiling water; A little pepper

From The fun of cooking, 1915

Presented as published in 1915. 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

379Calories

8 gProtein

82 gCarbs

2 gFat

Full nutrition (28 nutrients)

Calories379 kcal

Protein8.3 g

Carbohydrates82 g

Fiber5.2 g

Sugars0.5 g

Total Fat2.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Sodium1074 mg

Potassium138 mg

Calcium304 mg

Iron32 mg

Magnesium30 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0 mg

Manganese0.3 mg

Vitamin C0 mg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.4 mg

Folate140 mcg

Choline12 mg

Water385 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 32. The excerpt below is the record exactly as published.

FRIED SALT PORK Slice thin and put in a frying-pan with enough warm water to cover; stir it around till the water begins to sim- mer, and turn this all off and drain the pork. Then fry till crisp. Put this in a hot dish near the fire while you make the gravy. 1 tablespoonful of flour. 2 cups of boiling water. A little pepper

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