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Salt Pork with Vegetables
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Instead of salt pork, a piece of bacon or a ham bone may be used.
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
345Calories
1 gProtein
0 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.4 g
Cholesterol24 mg
Sodium4.7 mg
Potassium28 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.4 mcg
Choline6.5 mg
Caffeine0 mg
Water3.3 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 106. The excerpt below is the record exactly as published.
Salt Pork with Vegetables Soak a piece of salt pork in water over night. In the morn- ing put on with clear cold water, and add some carrots, turnips, rutabagas, and potatoes, cut in pieces, also a few pieces of celery stalks or root
Cook this with the app: pantry check, scaling, and the assistant.