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Pork (a la mode)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil is 22 minutes per pound from boiling point.
Presented as published in 1892. 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
127Calories
10 gProtein
11 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein10 g
Carbohydrates11 g
Fiber2.3 g
Sugars4 g
Total Fat4.7 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol28 mg
Sodium99 mg
Potassium510 mg
Calcium80 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus132 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C16 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K117 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate29 mcg
Choline29 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1271. The excerpt below is the record exactly as published.
Pork (a la mode) . — Large pork, such as por- tions of the shoulder, loin, or spare rib, of large bacon hogs, may be cooked as follows : — Rub the joint with pepper and salt, and put it into a large saucepan which has a closely-fitting lid. Add two or three onions and carrots, with half a dozen sticks of celery, four sage-leaves, a bunch of parsley, a small sprig of mar- joram and thyme, and as much stock or water as will cover the whole
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