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Spare Ribs Salted
From European and American cuisine, 1914
Serves 4
Any kind of vegetables may be boiled with them.
Presented as published in 1914. 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
17Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5 mg
Sodium7280 mg
Potassium17 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus8.8 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.7 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 232. The excerpt below is the record exactly as published.
pare Ribs^ Salted. — Bub th^ spare ribs all over with salt and let them lay for 3 or 4 days, turning them once or twice during that time. When they are to be dressed, wash well in cold water, put over the fire in a saucepan covered with cold water
Cook this with the app: pantry check, scaling, and the assistant.