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Salt Pork Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
96Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein2.6 g
Carbohydrates22 g
Fiber2.4 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium34 mg
Potassium382 mg
Calcium26 mg
Iron1.7 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 108. The excerpt below is the record exactly as published.
Salt Pork Pie Slice % lb salt, lean pork, freshen, and fry brown. Pare and cut into thick slices 2 qts potatoes and 1 qt onions, and put in the kettle with the fried meat, adding 2 qts boiling water. Let this boil while you prepare a crust. When the potatoes and onions are partly done, thicken with 2 tablesp flour
Cook this with the app: pantry check, scaling, and the assistant.