Spare-Rib
From The universal cookery book, 1887
Cooking time varies with size.
Presented as published in 1887. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.6 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0.8 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium22 mg
Calcium35 mg
Iron0.6 mg
Magnesium9 mg
Phosphorus1.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.8 mcg
Choline0.9 mg
Caffeine0 mg
Water0.2 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 18. The excerpt below is the record exactly as published.
SPARE-RIB. Spare-Rib. A spare-rib will take two hours and a half to roast ; if very large, three hours. If not already salted, sprinkle with some, and while roasting baste with butter and dredge with flour ; about twenty minutes before it is done, sift a little powdered sage
Cook this with the app: pantry check, scaling, and the assistant.