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Pickling Pork
From The Pattern cook-book, 1890
Serves 20
If at any time the brine froths or looks reel, it should be turned off, scalded again and more salt added; as soon as cold it should be returned to the meat.
Presented as published in 1890. 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
2223Calories
228 gProtein
56 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories2223 kcal
Protein228 g
Carbohydrates56 g
Fiber0 g
Sugars55 g
Total Fat115 g
Saturated Fat35 g
Monounsaturated Fat43 g
Polyunsaturated Fat13 g
Omega-30.4 g
Cholesterol737 mg
Sodium679 mg
Potassium4005 mg
Calcium280 mg
Iron8.8 mg
Magnesium283 mg
Phosphorus2327 mg
Zinc23 mg
Copper1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C1.1 mg
Vitamin A23 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B67.1 mg
Vitamin B127.3 mcg
Thiamin (B1)6.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)62 mg
Folate12 mcg
Choline576 mg
Caffeine0 mg
Water2486 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 82. The excerpt below is the record exactly as published.
fifty pounds of pork : Two and a-half pounds of brown sugar. Two ounces of saltpetre. Nine gallons of water. Salt to make a brine
Cook this with the app: pantry check, scaling, and the assistant.