Svinska Rebra (Pork Cutlets)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 220. The excerpt below is the record exactly as published.
Svinska Rebra. (Pork Cutlets.) Cut from a young boar eight cutlets, remove the hard skin, clear the ends of the rib bones, and put them to soak for a day in a cooked pickle or marinade. Drain, and wipe them dry with a sponge, and put them into a saucepan with equal parts of butter and oil
Cook this with the app: pantry check, scaling, and the assistant.