Salt Pork Dinner

Ingredients

• Cut enough slices of salt pork to cover the bottom of the frying-pan
• dip each slice in flour
• add a pint of sweet milk
• fill it with sour apples already sliced
• Sprinkle the apples with a little salt
• Serve with new potatoes
• and sweet-corn

Method

1. 1

   Cut slices of salt pork, remove rind, pour hot water over and dip in flour.

2. 2

   Fry until brown.

3. 3

   In another pan, cook sliced sour apples with salt until soft.

4. 4

   Add sweet milk to the fat, simmer, thicken with flour or corn-starch, and serve in a bowl.

5. 5

   Serve with new potatoes and sweet corn.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 111. The excerpt below is the record exactly as published.

SALT PORK DINNER.— Cut enough slices of salt pork to cover the bottom of the frying=pan; take off the rind; pour hot water over the pork and turn it off immediately; dip each slice in flour, and fry it brown on both sides; take it up on a platter and keep warm. Pour nearly all the fat into another frying-pan and fill it with sour apples already sliced, with the skins on. Sprinkle the apples with a little salt, and cover tightly with a deep, white pie=plate; stew until the apples are soft. In the meantime add a pint of sweet milk to the fat left in the first pan; let it simmer, then thicken with a little flour or corn=starch, and send it to the table in a bowl or gravy-boat. Serve with new potatoes and sweet=corn

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