Fried Salt Pork, Cream Gravy

Name: Fried Salt Pork, Cream Gravy
Ingredients: Wash ^ a lb. of salt pork; leaving about 2 tablespoonfuls in the pan; stir into this i cupful of cream; thicken slightly with i heaping teaspoonful of flour; Season with pepper

From 365 breakfast dishes, 1901

Presented as published in 1901. 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

2755Calories

12 gProtein

12 gCarbs

295 gFat

Full nutrition (33 nutrients)

Calories2755 kcal

Protein12 g

Carbohydrates12 g

Fiber0 g

Sugars0 g

Total Fat295 g

Saturated Fat127 g

Monounsaturated Fat115 g

Polyunsaturated Fat24 g

Cholesterol401 mg

Sodium79 mg

Potassium406 mg

Calcium166 mg

Iron0.6 mg

Magnesium21 mg

Phosphorus239 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin C0.2 mg

Vitamin A11 mcg

Vitamin E0 mg

Vitamin K6.3 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate6.4 mcg

Choline35 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 40. The excerpt below is the record exactly as published.

Fried Salt Pork, Cream Gravy. Wash ^ a lb. of salt pork ; trim off the rind, and with a sharp knife cut in thin slices. Spread in a large spider and place at the side of the fire until the fat is well fried out ; then draw gradually forward until the slices begin to color. Transfer them to a heated platter and keep hot. Pour off most of the faty leaving about 2 tablespoonfuls in the pan ; stir into this i cupful of cream, and when it comes to the boiling point thicken slightly with i heaping teaspoonful of flour blended with a little cold milk. Season with pepper

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