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Salt Pork Apple Pie
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
275Calories
2 gProtein
8 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein1.6 g
Carbohydrates8.3 g
Fiber1.5 g
Sugars3.1 g
Total Fat27 g
Saturated Fat9.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol16 mg
Sodium25 mg
Potassium103 mg
Calcium21 mg
Iron0.6 mg
Magnesium9.4 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C1.2 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.6 mcg
Choline6.1 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 52. The excerpt below is the record exactly as published.
SALT PORK APPLE PIE. Line a tin basin with pastry; nearly fill it with tart quartered apples; season with pepper, and cover with thin slices of salt pork. Put a paste on top
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