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Pork Fried in Batter
From The new practical housekeeping, 1890
Serves 1
Serve dusted with white pepper and a little sweet cream.
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
518Calories
36 gProtein
31 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein36 g
Carbohydrates31 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol773 mg
Sodium377 mg
Potassium674 mg
Calcium416 mg
Iron4.8 mg
Magnesium59 mg
Phosphorus668 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2 mg
Folate132 mcg
Choline631 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 368. The excerpt below is the record exactly as published.
Pork Fried in Batter. — Make the batter by beating together four e^gs, three heaping tablespoons flour, a cup milk, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.