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Fried Salt Pork
From The bride's cook book, 1915
Serves 2
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
622Calories
36 gProtein
54 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein36 g
Carbohydrates54 g
Fiber8 g
Sugars6 g
Total Fat28 g
Saturated Fat9 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol203 mg
Sodium2206 mg
Potassium446 mg
Calcium248 mg
Iron2.8 mg
Magnesium95 mg
Phosphorus470 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate2.3 mcg
Choline123 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 72. The excerpt below is the record exactly as published.
FRIED SALT PORK Take thin slices of pickled pork; fry lightly. Then mix a batter of egg and barley flour and milk
Cook this with the app: pantry check, scaling, and the assistant.