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Kluskis (Pork)
From Soyer's standard cookery, 1912
Serves 2
Any odds and ends of lean meat can be treated in this way, but pork gives the best result.
Presented as published in 1912. 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
942Calories
56 gProtein
83 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories942 kcal
Protein56 g
Carbohydrates83 g
Fiber5.1 g
Sugars7 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat7 g
Omega-30.2 g
Cholesterol154 mg
Sodium984 mg
Potassium776 mg
Calcium242 mg
Iron7.5 mg
Magnesium85 mg
Phosphorus552 mg
Zinc6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K7.5 mcg
Vitamin B61.4 mg
Vitamin B122.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate126 mcg
Choline156 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.
Kluskis (Pork). Mince one pound of fresh lean pork and mix it with half its weight of breadcrumbs soaked in wine. Flavor with pepper and salt and the minced rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.