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Pork Scraps
From Miss Parloa's kitchen companion, 1887
Serves 10
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
2761Calories
10 gProtein
0 gCarbs
302 gFat
Full nutrition (33 nutrients)
Calories2761 kcal
Protein9.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat302 g
Saturated Fat109 g
Monounsaturated Fat143 g
Polyunsaturated Fat35 g
Cholesterol194 mg
Sodium37 mg
Potassium221 mg
Calcium6.8 mg
Iron0.6 mg
Magnesium6.8 mg
Phosphorus129 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0.3 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate3.4 mcg
Choline52 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 10 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 and frying them slowly for twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.