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Fried Sparerib
From The Swedish, French, American cook book, 1918
Serves 1
Serve with creamed or baked potatoes for breakfast.
Presented as published in 1918. 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
69Calories
4 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein3.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.9 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium20 mg
Potassium61 mg
Calcium3.8 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus35 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 258. The excerpt below is the record exactly as published.
Fried Sparerib ( Fausse Cote de Pore, {rite ) Take the sparerib that has been soaked; wipe well on a cloth and put in a pan with some butter; fry slowly until golden brown on both sides. Arrange on a platter; garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.