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Potted Spare Ribs
From European and American cuisine, 1914
Serves 5
Serve with boiled potatoes, sweet potatoes, and apple sauce.
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
788Calories
43 gProtein
5 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories788 kcal
Protein43 g
Carbohydrates4.9 g
Fiber0.4 g
Sugars0 g
Total Fat66 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol222 mg
Sodium1675 mg
Potassium672 mg
Calcium60 mg
Iron4.1 mg
Magnesium46 mg
Phosphorus388 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1 mg
Vitamin K0.8 mcg
Vitamin B61.6 mg
Vitamin B121 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate6.5 mcg
Choline164 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 231. The excerpt below is the record exactly as published.
Potted Spare Bibs. — Take 3 pounds fresh spare ribs, wash and wipe dry ; then season with 1 even tablespoonf ul salt, 1 even teaspoonful pepper. Place a saucepan with Ys tablespoonful lard and Vs tablespoonful butter over the fire, put in the meat, and cook till the spare ribs begin to brown, turning often ; add Y^ cupful boiling water, cover and cook till done ; if the water boils away, add more water (they require about 1 hour's cooking). When done transfer the ribs to a hot dish ; remove the fat from gravy, mix Ys tablespoonful cornstarch with 1 gill of cold water
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