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Salt Pork
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
406Calories
38 gProtein
21 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein38 g
Carbohydrates21 g
Fiber0.1 g
Sugars0 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium98 mg
Potassium641 mg
Calcium34 mg
Iron2.8 mg
Magnesium47 mg
Phosphorus383 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate48 mcg
Choline88 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 29. The excerpt below is the record exactly as published.
Salt Pork. Cut into slices, put in a pan, pour on cold water and let come to a boil. This, unless the pork is very- salt, will freshen sufficiently. Take out the pork, throw the water away, roll the pork in flour, and fry to a nice brown. Serve with cream gravy
Cook this with the app: pantry check, scaling, and the assistant.