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Pork, Pickled (an easy way)
From Cassell's dictionary of cookery, 1892
Serves 1
For moderate salting, let the hand and belly remain in the pan for four days, and a leg weighing six pounds for five or six days.
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
301Calories
34 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium92 mg
Potassium587 mg
Calcium27 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus349 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1289. The excerpt below is the record exactly as published.
Pork, Pickled (an ^asy way). — WTien pork is to be dressed in a shoi-t time, it may be pickled in the following easy way : — Take the pig as soon as it is cold, cut it into con- venient-sized pieces, and rub it well with com- mon si
Cook this with the app: pantry check, scaling, and the assistant.