Pickle for Pork
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
No method was recorded for this recipe.
Nutrition per serving
5919Calories
3 gProtein
1522 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories5919 kcal
Protein3.4 g
Carbohydrates1522 g
Fiber19 g
Sugars1486 g
Total Fat9.4 g
Saturated Fat2.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol0 mg
Sodium897108 mg
Potassium29873 mg
Calcium5270 mg
Iron108 mg
Magnesium5074 mg
Phosphorus675 mg
Zinc9.4 mg
Copper11 mg
Manganese67 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A4.5 mcg
Vitamin E5 mg
Vitamin K81 mcg
Vitamin B614 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate14 mcg
Choline286 mg
Caffeine0 mg
Water9900 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.
Pickle for Pork. Two quarts of salt, three pints molasses; four ounces saltpetre, two ounces cloves, ten quarts water
Cook this with the app: pantry check, scaling, and the assistant.