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Pork and Eggs
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
1559Calories
21 gProtein
1 gCarbs
163 gFat
Full nutrition (34 nutrients)
Calories1559 kcal
Protein21 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.5 g
Total Fat163 g
Saturated Fat59 g
Monounsaturated Fat76 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol562 mg
Sodium196 mg
Potassium283 mg
Calcium73 mg
Iron2.5 mg
Magnesium18 mg
Phosphorus312 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.8 mcg
Vitamin C0.2 mg
Vitamin A209 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate60 mcg
Choline394 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 110. The excerpt below is the record exactly as published.
PORK AND EGGS— Cut 2 or 3 slices of salt pork in dice, and fry, often turning it over and over with a fork; then break 5 or 6 fresh eggs
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