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Salt Pork Pie

Name: Salt Pork Pie
Yield: 7 servings
Ingredients: cracked ribs of lean salt pork; a dozen potatoes; 1 pt. of sour milk or buttermilk; 2 well-beaten eggs; 1 teaspoon of salt; 1 even teaspoon of soda

From The Cook County cook book, 1912

Serves 7

Presented as published in 1912. 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

750Calories

9 gProtein

45 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories750 kcal

Protein9 g

Carbohydrates45 g

Fiber5.4 g

Sugars2.4 g

Total Fat60 g

Saturated Fat21 g

Monounsaturated Fat28 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol90 mg

Sodium406 mg

Potassium1156 mg

Calcium41 mg

Iron2.5 mg

Magnesium62 mg

Phosphorus200 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C51 mg

Vitamin A26 mcg

Vitamin E0.3 mg

Vitamin K5.3 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate46 mcg

Choline84 mg

Caffeine0 mg

Water222 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 235. The excerpt below is the record exactly as published.

SALT PORK PIE.— Scald well, with hot water, in order to remove the briny taste, cracked ribs of lean salt pork and also a slice or so of fat salt pork. Put into a kettle with sufficient cold water to cover it, put on the lid and boil 1 hr.; then season with pepper and put in a dozen potatoes, peeled and quartered. When the water begins again to boil drop in the dumplings. Make as fol- lows: 1 pt. of sour milk or buttermilk, 2 well-beaten eggs, 1 tea- spoon of salt and 1 even teaspoon of soda

Cook this with the app: pantry check, scaling, and the assistant.