Spare Ribs with Apple Fritters
From Luncheon, 1888
Presented as published in 1888. 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
1460Calories
170 gProtein
0 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1460 kcal
Protein170 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat86 g
Saturated Fat37 g
Monounsaturated Fat46 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol657 mg
Sodium734 mg
Potassium2652 mg
Calcium104 mg
Iron21 mg
Magnesium181 mg
Phosphorus1598 mg
Zinc70 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E1.5 mg
Vitamin K13 mcg
Vitamin B62.7 mg
Vitamin B1230 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)30 mg
Folate26 mcg
Choline628 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 23. The excerpt below is the record exactly as published.
SPARE RIBS WITH APPLE FRITTERS. ham. Let it remain in the hot water five min- utes ; drain, and dry with a cloth. Prepare a dough, the same as for bread ; cover the ham with it, and bake in a moderate oven two hours ; remove the dough and the skin, dust a httle sugar over the top, heat the coal shovel in the range, and hold it close enough to the sugar to singe it, then serve with or without sauce. Spare Ribs with Apple Fritters. — Select freshly-cut short ribs, well covered with meat ; cut them so as to have two ribs in each piece. Broil in the usual manner; pour over them a sauce made of lemon juice, salt, pepper, and a little French mustard
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