Salt Pork and Apples
From The universal cookery book, 1887
Presented as published in 1887. 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
1832Calories
16 gProtein
138 gCarbs
141 gFat
Full nutrition (33 nutrients)
Calories1832 kcal
Protein16 g
Carbohydrates138 g
Fiber14 g
Sugars109 g
Total Fat141 g
Saturated Fat51 g
Monounsaturated Fat67 g
Polyunsaturated Fat15 g
Cholesterol154 mg
Sodium1145 mg
Potassium1210 mg
Calcium65 mg
Iron1.6 mg
Magnesium57 mg
Phosphorus341 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate2.3 mcg
Choline89 mg
Caffeine0 mg
Water1007 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 19. The excerpt below is the record exactly as published.
Salt Pork and Apples. “ Cut half a pound of nicely cured pork in slices a quarter of an inch thick, fry them slowly until brown in a deep frying-pan, and take them up on a hot dish. BACON AND EGGS. 45 Meantime wash, wipe, and slice six sour apples
Cook this with the app: pantry check, scaling, and the assistant.