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Stew with Salt Pork
From The national course in home economics, 1917
Serves 4
Recipe by Mrs. P. Phillips.
Presented as published in 1917. 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
261Calories
2 gProtein
7 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein1.7 g
Carbohydrates6.6 g
Fiber0.7 g
Sugars2.5 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol16 mg
Sodium9.3 mg
Potassium101 mg
Calcium12 mg
Iron0.4 mg
Magnesium6.1 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.5 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate8 mcg
Choline5 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 140. The excerpt below is the record exactly as published.
a small bunch of aromatic herbs, one-half of a carrot, five small white onions, and one- quarter of a pound of salt pork; cut up into dice-shaped pieces. Boil three-quarters of an hour and take out the whole onion, herbs and carrot. Mix smooth two spoonfuls of flour in a little water
Cook this with the app: pantry check, scaling, and the assistant.