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Old-Fashioned Salt Pork with Milk Gravy
From The home cook book, 1905
Serves 1
Best served with unsweetened applesauce and mashed potatoes.
Presented as published in 1905. 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
204Calories
10 gProtein
23 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories204 kcal
Protein9.7 g
Carbohydrates23 g
Sugars12 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium387 mg
Calcium303 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline43 mg
Water216 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 69. The excerpt below is the record exactly as published.
OLD-FASHIONED SALT PORK WITH MILK GRAVY Cut the pork in thin slices, put it in a frying-pan and cover with fresh cold water. When the water begins to steam pour it off. Set the pan back on the fire and fry the pork till crisp in its own fat. Take out the slices and lay on a hot platter. Pour off the grease in your drippings jar, keeping about a tablespoon in the pan. Put back the pan on the fire, and stir a couple of tablespoons of flour in the fat. Then pour in a cup of milk
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