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Pork

From Diet in illness and convalescence (1899).

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A historical recipe

Diet in illness and convalescence, by Alice Worthington Winthrop (1899).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 5 Beef
  2. 0 Mutton
  3. 5 Pork

Possible health benefits

General information, not medical advice.

  1. Pork Source of potassium · Source of phosphorus · Source of zinc

    Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Unless it be a small, thin slice of breakfastbacon taken as a relish, pork should be excluded from the invalid's dietar\ Although it is an inexpensive meat and an appetizing one for many, and perhaps an unobjectionable one for laboring men, yet, on account of the uncertain feeding of the animal and the hardness of its muscular fibre, it is doubtful whether pork should be used at all by people of sedentary habits.
  2. Lard and pork have seemed indispensable for frying, and for larding and seasoning.
  3. But many persons now use cotton-seed oil (which has quite the flavor of olive oil) for cooking — using it in place of lard for every purpose for which lard was formerly used.
  4. The table inserted below, giving the relative nutritive and other values of the five animal foods principally used, is taken from.
  5. Dr.
  6. Bellows's Philosophy of Eating.
  7. In one hundred parts are contained : Mineral matter, or food for the brain, etc.
  8. Veal 4 5 Beef 5.0 Mutton 3.5 Lamb 3.5 Pork 1.5 Fibrin and albumen, or food for muscles and tissues.
  9. Fat, or food for heat.
  10. Water.
  11. Undoubtedly too much meat is generally eaten by persons of sedentary habits, resulting in dyspepsia, gout, etc.
  12. In cold weather, and with much physical exercise, the system demands it, but in temperate or warm weather a greater proportion of cereal food would improve the general health.
  13. Meats should not be served to invalids cooked a second time.
  14. The flavoring principle, osmazome, is dissipated after the first cooking, and the meat must depend upon outside seasonings for flavor.
  15. The tissues are aJso less tender.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From Diet in illness and convalescence (1899), printed page 41, digitised by the Internet Archive: https://archive.org/details/8506519.nlm.nih.gov

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.