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Pork Cheese
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
565Calories
12 gProtein
15 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein12 g
Carbohydrates15 g
Fiber2.3 g
Sugars4.3 g
Total Fat52 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol57 mg
Sodium56 mg
Potassium472 mg
Calcium54 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus117 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C7.7 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate41 mcg
Choline35 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 17. The excerpt below is the record exactly as published.
PORK CHEESE ENGLISH Cold roast pork, 2 pounds, Pork fat, 1/2 pound, Onions (finely minced), 2, Gravy, 1 cup. Gelatin, 1 teaspoon. Sage leaves, 4, ^ Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.