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Sugar Cured Pork
From The farm cook & rule book, 1923
Serves 20
This recipe is sufficient for 100 pounds of meat.
Presented as published in 1923. 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
215Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein0.1 g
Carbohydrates56 g
Fiber0 g
Sugars55 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium71544 mg
Potassium90 mg
Calcium114 mg
Iron1 mg
Magnesium15 mg
Phosphorus2.3 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 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)0.1 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water757 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 101. The excerpt below is the record exactly as published.
Sugar Cured Pork Sprinkle a layer of salt on top of a clean table and pile the bacons, tongues and hams on this, sprinkling every piece with salt. This table should be in a cool and dry room. After the meat has stood for 10 days, the pieces are washed off with luke- warm water. Make a pickle by dissolving 2I/2 pounds of brown sugar, 2 ounces of saltpeter and from 8 to 10 pounds of salt
Cook this with the app: pantry check, scaling, and the assistant.