Pork in Patapar

Name: Pork in Patapar
Ingredients: 2 pounds pork loin; 1/2 pound ham; 1/2 teaspoon pepper; Juice 2 lemons; 2 teaspoons salt; 2 tablespoons butter, melted; Bread crumbs

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1860Calories

242 gProtein

1 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories1860 kcal

Protein242 g

Carbohydrates0.9 g

Fiber0.3 g

Sugars0 g

Total Fat121 g

Saturated Fat34 g

Monounsaturated Fat42 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol688 mg

Sodium8481 mg

Potassium4138 mg

Calcium65 mg

Iron6.1 mg

Magnesium243 mg

Phosphorus2320 mg

Zinc19 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0.5 mg

Vitamin K1.9 mcg

Vitamin B61.2 mg

Vitamin B122 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate9.3 mcg

Choline192 mg

Caffeine0 mg

Water784 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 63. The excerpt below is the record exactly as published.

PORK IN PATAPAR (Albondigas Empapeladas de Cerdo) 2 pounds pork loin % teaspoon pepper Y2 pound ham Juice 2 lemons 2 teaspoons salt 2 tablespoons butter, melted Bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.