Salt Pork
From The national course in home economics, 1917
Serves 4
Quite as nice as fresh pork.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 97. The excerpt below is the record exactly as published.
SALT PORK. Take thin slices of pickled pork, fry lightly. Then mix a batter of &gg and flour and milk and immerse the pork in this till it has become completely covered and fry to a light brown. Mrs. Huldah Osgood. SALT PORK. (Nearly equal to fresh.) Cut as many slices as may be needed; if for breakfast, the night previous, and soak over night in a pint of milk and water, about one-half milk, either skimmed milk, sour milk or butter-milk; rinse till the water is clear, and roll in corn-meal
Cook this with the app: pantry check, scaling, and the assistant.