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Roast Spare Ribs
From The bride's cook book, 1915
Serves 4
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
17Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5 mg
Sodium8.6 mg
Potassium16 mg
Calcium4.5 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus8.8 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.7 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
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.
ROAST SPARE RIBS Trim ragged ends neatly, crack ribs across the middle, rub with salt and sprinkle with pepper. Fold over, stuff with a turkey dressing. Sew up tightly, place in a dripping pan with pint of water
Cook this with the app: pantry check, scaling, and the assistant.