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Pickled Salt Pork
From The farm cook & rule book, 1923
Serves 30
This recipe is sufficient for 100 pounds of meat.
Presented as published in 1923. 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
373Calories
8 gProtein
81 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories373 kcal
Protein8 g
Carbohydrates81 g
Fiber5.6 g
Sugars0.5 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium48811 mg
Potassium146 mg
Calcium353 mg
Iron34 mg
Magnesium32 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate136 mcg
Choline13 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 101. The excerpt below is the record exactly as published.
Pickled Salt Pork Mix together 2 ounces of saltpeter, 8 to 10 pounds of salt and 4 gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.