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Salt Pork Fried in Batter
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
800Calories
6 gProtein
19 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein6.2 g
Carbohydrates19 g
Fiber0.6 g
Sugars1.2 g
Total Fat77 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol63 mg
Sodium4960 mg
Potassium119 mg
Calcium48 mg
Iron1.4 mg
Magnesium10 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0.1 mg
Vitamin A25 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate40 mcg
Choline37 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 28. The excerpt below is the record exactly as published.
Salt Pork Fried in Batter, — Prepare as for plain fried pork, fry without putting in flour. When ready to remove from drip- ping pan dip in a batter made as fol- lows : One ^ZZ, two tablespoonfuls milk, two of flour, add a little salt
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