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Parsnip and Pork Stew
From The Cook County cook book, 1912
Serves 6
Use remnants of cold roast pork if available.
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
233Calories
4 gProtein
27 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein4.3 g
Carbohydrates27 g
Fiber4.3 g
Sugars5.4 g
Total Fat12 g
Saturated Fat4.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.3 g
Cholesterol16 mg
Sodium138 mg
Potassium659 mg
Calcium44 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate50 mcg
Choline14 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 237. The excerpt below is the record exactly as published.
PARSNIP AND PORK STEW.— Clean and scrape the rind of ^4 lb. of fat salt pork. Put it on to boil in 2 qts. of cold water. Put with it any remnants of cold roast pork of pork chops, first removing any burned parts; or you may use 1 lb. of fresh uncooked pork, or only the salt pork, if you prefer. After it has stewed for an hr., skim off the fat. Wash and scrape 2 large parsnips, cut them into inch slices, and add them to the stew; add also 1 small onion, sliced. Half an hr. before dinner, add 4 or 5 potatoes
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