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Pickle for Pork
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
262Calories
0 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories262 kcal
Protein0 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium107842 mg
Potassium39 mg
Calcium113 mg
Iron1 mg
Magnesium18 mg
Phosphorus0 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1513 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 43. The excerpt below is the record exactly as published.
Pickle for Pork. Four gallons of water, 1% pounds of sugar, 6 pounds of salt, 2 ounces of saltpeter
Cook this with the app: pantry check, scaling, and the assistant.