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Pork, Scrambled
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with potatoes.
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
1028Calories
13 gProtein
1 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein13 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.3 g
Total Fat108 g
Saturated Fat39 g
Monounsaturated Fat50 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol344 mg
Sodium119 mg
Potassium177 mg
Calcium44 mg
Iron1.5 mg
Magnesium11 mg
Phosphorus192 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0.1 mg
Vitamin A126 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline238 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1295. The excerpt below is the record exactly as published.
Pork, Scambled (an Ameiican dish).^ Soak a pound of salt pork to freshen it. Drain it, cut it into pieces about an inch square ; fry these in hot fat, and move them about that they may be equally cooked. When they are almost- done enough, stir in with them from six to twelve well-beaten eggs
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