Grilled Rashers of Pork
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The puree must be as thick as mashed potatoes.
Presented as published in 1936. 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
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 64. The excerpt below is the record exactly as published.
GRILLED RASHERS OF PORK (Lonjas de Cerdo Esparrilladas) 1 pound lean pork Olive oil Salt and pepper Chestnut and red bean puree
Cook this with the app: pantry check, scaling, and the assistant.