Skip to content

Spare-Ribs

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

No ratings yet

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

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

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. a pinch of salt sprinkled
  2. two ounces of sugar
  3. an ounce of butter
  4. a pinch of allspice
  5. a teaspoonful of curry
  6. eight 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.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.

Method

  1. Apple Sauce.
  2. Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter;
  3. send to the oven for an hour, or until well colored.
  4. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a very little cinnamon, the juice of a lemon, and a little water.
  5. Put your apples through a sieve, and serve, when very cold, with your roast.
  6. 252.
  7. Pork Chops, Sauce Robert.
  8. Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice, and color them on both sides on a quick fire;
  9. serve them on a dish with a sauce Robert (Art.
  10. 92), Italian sauce (Art.
  11. 93), sauce ravigote hot (Art.
  12. 110), sauce piquante (Art.
  13. 86), or tomato sauce (Art.
  14. 90).
  15. 253.
  16. Broiled Pork Chops.
  17. Proceed as for broiled mutton chops (Art.
  18. 232), and serve with any of the above sauces.
  19. 254.
  20. Pork Chops à l'Indienne.
  21. Fry as for pork chops, sauce Robert (Art.
  22. 252), and drain off the grease.
  23. In a saucepan put half a pint of Spanish sauce (Art.
  24. 80) and a teaspoonful of curry;
  25. add your chops, simmer gently for about ten minutes, and serve them with the sauce around them, and boiled rice in the center.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Sieve
  • Colander
Source Public domain in the USA
Credit

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.