Pork Stew

Name: Pork Stew
Ingredients: 1 lb. of salt pork; 3 lbs. of potatoes; 1 large onion; 1 dessert-spoonful of chopped parsley; pepper and salt to taste

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

4791Calories

43 gProtein

252 gCarbs

404 gFat

Full nutrition (33 nutrients)

Calories4791 kcal

Protein43 g

Carbohydrates252 g

Fiber31 g

Sugars18 g

Total Fat404 g

Saturated Fat146 g

Monounsaturated Fat191 g

Polyunsaturated Fat48 g

Cholesterol259 mg

Sodium138 mg

Potassium6297 mg

Calcium207 mg

Iron12 mg

Magnesium337 mg

Phosphorus992 mg

Zinc6 mg

Copper1.6 mg

Manganese2.3 mg

Vitamin D14 mcg

Vitamin C280 mg

Vitamin A23 mcg

Vitamin E0.2 mg

Vitamin K28 mcg

Vitamin B64.4 mg

Vitamin B120.8 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate237 mcg

Choline244 mg

Caffeine0 mg

Water1246 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 3. The excerpt below is the record exactly as published.

Pork Stew Required. — 1 lb. of salt pork, 3 lbs. of potatoes, 1 large onion, 1 dessert-spoonful of chopped pars- ley, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.