nut-freesoy-freefish-freeshellfish-free
Minced Fresh Pork
From Miss Corson's practical American cookery and household management, 1885
Serves 5
Fried apples make a good accompaniment.
Presented as published in 1885. 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
755Calories
30 gProtein
4 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein30 g
Carbohydrates3.5 g
Fiber0 g
Sugars3.6 g
Total Fat68 g
Saturated Fat24 g
Monounsaturated Fat30 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol217 mg
Sodium132 mg
Potassium596 mg
Calcium136 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus395 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.7 mg
Vitamin A59 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.1 mg
Folate17 mcg
Choline72 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 163. The excerpt below is the record exactly as published.
MINCED FRESH FORK. Chop very fine two pounds of lean fresh pork ; break half a pound of stale bread, and soak it soft in three- 292 PRACTICAL AMERICAN COOKERY. quarters of a pint of milk ; mix together the minced pork, soaked bread, two well-beaten eggs, and a palatable season- ing of peppe
Cook this with the app: pantry check, scaling, and the assistant.