To Boil Pickled Pork

Name: To Boil Pickled Pork
Ingredients: Having washed and scraped it; a piece of four pounds; a leg of eight pounds

From The universal cookery book, 1887

Serve with peas-pudding and greens.

Presented as published in 1887. 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

12102Calories

996 gProtein

0 gCarbs

869 gFat

Full nutrition (34 nutrients)

Calories12102 kcal

Protein996 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat869 g

Saturated Fat294 g

Monounsaturated Fat372 g

Polyunsaturated Fat93 g

Omega-30.7 g

Cholesterol3828 mg

Sodium2685 mg

Potassium17690 mg

Calcium472 mg

Iron44 mg

Magnesium1143 mg

Phosphorus10941 mg

Zinc107 mg

Copper3.6 mg

Manganese1 mg

Vitamin D27 mcg

Vitamin C27 mg

Vitamin A36 mcg

Vitamin E2.9 mg

Vitamin K0 mcg

Vitamin B626 mg

Vitamin B1234 mcg

Thiamin (B1)37 mg

Riboflavin (B2)12 mg

Niacin (B3)265 mg

Folate272 mcg

Choline920 mg

Caffeine0 mg

Water3522 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 19. The excerpt below is the record exactly as published.

To Boil Pickled Pork. Having washed and scraped it, put it into boiling water with the skin-side uppermost. If it be thin, a piece of four pounds will be done in less than an hour ; a leg of eight pounds

Cook this with the app: pantry check, scaling, and the assistant.