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Pork Scraps
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
614Calories
2 gProtein
0 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.9 g
Cholesterol43 mg
Sodium8.3 mg
Potassium49 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.8 mcg
Choline12 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 297. The excerpt below is the record exactly as published.
Pork Scraps. Pork scraps are made by cutting salt pork into cubes
Cook this with the app: pantry check, scaling, and the assistant.