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Pork Steak with Pineapple
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein0.4 g
Carbohydrates4 g
Fiber0.2 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium389 mg
Potassium21 mg
Calcium3.1 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.9 mcg
Choline0.8 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 126. The excerpt below is the record exactly as published.
PORK STEAK WITH PINEAPPLE 1 slice fresh pork or fresh ham, 1 teaspoon salt 11% inches thick 14 teaspoon pepper 2 tablespoons flour 3 slices pineapple
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