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Pork Stew
From European and American cuisine, 1914
Serves 3
Lean salt pork can be used instead of fresh.
Presented as published in 1914. 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
464Calories
38 gProtein
37 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein38 g
Carbohydrates37 g
Fiber0.9 g
Sugars2.2 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol164 mg
Sodium108 mg
Potassium675 mg
Calcium53 mg
Iron3.9 mg
Magnesium53 mg
Phosphorus403 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C3.9 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate86 mcg
Choline129 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 227. The excerpt below is the record exactly as published.
Pork Stew. — Any part of the pig will do for this; cut the meat into pieces ly^ inch square, or if pig's feet are used, crack the bones in 3 or 4 places ; put into a saucepan with sufficient boiling water to cover, add 1 or 2 onions, the necessary salt, and stew till done. Half an hour before serving, add some potatoes cut into quarters, and 6 minutes before serving drop liome small dumplings into the stew prepared of 1 cup prepared flour, 1 egg, 1 teaspoonfnl butter
Cook this with the app: pantry check, scaling, and the assistant.