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Fried Salt Pork, Country Style

Name: Fried Salt Pork, Country Style
Yield: 4 servings
Ingredients: 1/2 pound salt pork; 1 cup milk; 1 tablespoon butter; 1 1/2 cups boiled potato cubes; Flour; Corn meal; Few grains pepper

From Boston Cooking-School cook book, 1896

Serves 4

Presented as published in 1896. 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

714Calories

8 gProtein

50 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories714 kcal

Protein8.4 g

Carbohydrates50 g

Fiber3.3 g

Sugars4.3 g

Total Fat56 g

Saturated Fat19 g

Monounsaturated Fat24 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol48 mg

Sodium38 mg

Potassium545 mg

Calcium88 mg

Iron1.3 mg

Magnesium41 mg

Phosphorus173 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C17 mg

Vitamin A27 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate28 mcg

Choline33 mg

Caffeine0 mg

Water130 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 128. The excerpt below is the record exactly as published.

FRIED SALT PORK, COUNTRY STYLE V pound salt pork V4 teaspoon salt Corn meal Few grains pepper Flour 1 tablespoon butter 1 cup milk 1% cups boiled potato cubes

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