Recipe #1: Fried Salt Pork with Gravy

Here I am with the first recipe from the 1800's - fried salted Pork

Here I am with the first recipe from the 1800’s – fried salted Pork

Hi.  As Mrs Ingalls I had to learn to cook an 1800’s meal and I decided to do fried salt pork  with beans and mashed Potatoes.  Since we do not live in the 1800s I could  not use the same utensils as they used or indeed the same food!  Instead of salt pork I used Gammon ham.

I just want to use a quote from “The Little House Cookbook” before I write the recipe:

” Outdoors was crisp and cold. Sunshine gilded the frosty windows, and  in the house everyone was hearty and cheerful. How the travellers did enjoy  that breakfast! They praised  everything they ate …the slices of fat pork were thin and crisp, and the gravy was smooth and brown and creamy. There was hot brown-sugar syrup, and plenty of fragrant steaming tea.

“This meat is delicious,”   Reverend Stuart said. “I know  it is just fat salt pork , but I never tasted any like it . Would you tell me how you cook it , Sister Ingalls?” (By the Shores Of Silver Lake)

This is the recipe

For  6 servings you will need:

salt pork 1/2-1 pound

white flour , 1/2 cup unbleached  all purpose

homogenised milk 1 cup to 1 1/2 cups

salt and pepper

skillet, 12-inch ; container for drippings.

First, I sliced the gammon ham thinly and parboiled the meat  in boiling water.  After parboiling, I rolled the meat in a batter of  flour seasoned  with salt and pepper.  I heated some lard in a frying pan and fried the meat, one or two slices at a time, until crisp (mummy helped me with this)  and served  with green beans and mashed potatoes. IT WAS DELICIOUS!!!!

Fried salted pork with mashed potatoes and green beans

Fried salted pork with mashed potatoes and green beans

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27 thoughts on “Recipe #1: Fried Salt Pork with Gravy

  1. What a great recipe & how clever of you Lillie to choose it & cook it (almost) unaided! I like the quote from the book, we were at Silver lake in Washington State I wonder if it was the same lake? There are probably lots of them in America, it’s a very big place. Pat

  2. We read By the Shores of Silver Lake just last week, and I especially remember how Reverend Stuart asked Ma how she made the delicious salt pork. Laura describes the scene so beautifully, it made ME want to cook it!
    Thank you so much for sharing what you did (great idea to use gammon), we will definitely be following in your footsteps!

  3. I was at the grocery store this afternoon and saw they had salt pork in the meat case. It reminded me of how my Grandma use to cook in southern West Virgina! I currently live Seattle.
    I love following your adventures.

  4. That does sound delicious. I remember when I was little my father used to fry up salt pork and he said that they put flour on it because it was mostly fat and the flour helped to keep the fat from just melting away. I don’t know if he was serious or not. He grew up in a farmer-waterman family. Lots of hard work and as there were thirteen in his family, there were lots of mouths to feed. They used everything. I think I shall have to try this recipe sometime.

  5. That really looks good I will try it . I always loved the little house. Thank you for doing such a good job with all your projects, you are an inspiration all of you. Love from Switzerland.Myriam

  6. We have always used salt pork to flavor our pinto beans. I never thought to fry it 🙂
    We will have to try it out.

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