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Stuffed Salt Pork
From Superior cook book, 1905
Serves 1
When cold, slice crosswise, so that each slice is composed of a thin strip of pork and a strip of parsley.
Presented as published in 1905. 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
373Calories
38 gProtein
18 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein38 g
Carbohydrates18 g
Fiber7.2 g
Sugars0.4 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol111 mg
Sodium111 mg
Potassium1058 mg
Calcium172 mg
Iron5.2 mg
Magnesium94 mg
Phosphorus403 mg
Zinc4 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0.9 mcg
Vitamin C33 mg
Vitamin A115 mcg
Vitamin E0.7 mg
Vitamin K451 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.9 mg
Folate44 mcg
Choline92 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 14. The excerpt below is the record exactly as published.
Stuffed Salt Pork. Choose a ])iece of pork -t inches thick that is streaked lean and fat, place in cold watei- and l)oil 1 honr ; then slice lengthwise down to the rind, but do not cut the I'ind ; have ready a quantity of ])arsley, place between slices as much parsley as possible with a little pe])pe
Cook this with the app: pantry check, scaling, and the assistant.