nut-freeegg-freesoy-freefish-freeshellfish-free

Fried Salt Pork

Name: Fried Salt Pork
Yield: 2 servings
Ingredients: Cut in thin slices of salt pork; one or two tablespoonfuls of flour; about half a pint of milk; a little pepper; salt if over freshened

From Original White House Cookbook, 1887

Serves 2

Add finely-chopped parsley for appearance.

Presented as published in 1887. 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

778Calories

7 gProtein

9 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories778 kcal

Protein6.9 g

Carbohydrates8.7 g

Fiber0 g

Sugars5.9 g

Total Fat79 g

Saturated Fat30 g

Monounsaturated Fat37 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol63 mg

Sodium56 mg

Potassium243 mg

Calcium152 mg

Iron0.4 mg

Magnesium17 mg

Phosphorus160 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin D3.8 mcg

Vitamin C0.1 mg

Vitamin A43 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate7.1 mcg

Choline35 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 93. The excerpt below is the record exactly as published.

FEIED SALT PORK. Cut in thin slices, and freshen in cold water, roll in flour, and fry crisp. If required quickly, pour boiling water over the slices, let stand a few min- utes, drain and roll in flour as before; drain off most of the grease from the frying pan; stir in while hot one or two tablespoonfuls of flour, about half a pint of milk, a little pepper, and salt if over freshened

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