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Pork with Cornstarch Sauce

Name: Pork with Cornstarch Sauce
Yield: 1 servings
Ingredients: 2 parts flour; 1 part cornstarch; season with the pepper; Roll pork in mixture; place in frying pan with the hot bacon fat; add the milk; add salt

From The bride's cook book, 1915

Serves 1

Serve for breakfast with baked potatoes and hot biscuit.

Presented as published in 1915. 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

872Calories

48 gProtein

73 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories872 kcal

Protein48 g

Carbohydrates73 g

Fiber0.2 g

Sugars12 g

Total Fat42 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol156 mg

Sodium214 mg

Potassium1029 mg

Calcium343 mg

Iron4.2 mg

Magnesium83 mg

Phosphorus657 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3.6 mcg

Vitamin C0.2 mg

Vitamin A83 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B122.4 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate82 mcg

Choline137 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 72. The excerpt below is the record exactly as published.

2 parts flour to 1 part cornstarch; season with the pepper. Roll pork in mixture and place in frying pan with the hot bacon fat. Pour oflf fat as it melts, brown and fry till reduced one-half. Cook the cornstarch three minutes in the hot fat without browning; add the ipilk and salt

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