Pork Pot-Pie
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Archive recipe
A historic early American dish of ribs of lean salt pork, the fat of salt pork, potatoes, sour and eggs. Adapted from Pork Pot-Pie, from The Whitehouse Cookbook (1887).
Adapted from Pork Pot-Pie, in The Whitehouse Cookbook (1887), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/pork-pot-pie-2.md.
The dish
3 of 9 items checked
www.gutenberg.org
3 of 9 items checked · 6 aisles
Take pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork
Scald it well with hot water so as to wash out the briny taste
Put it into a kettle and cover it with cold water, enough for the required want
Cover it and boil an hour, season with pepper
Add half a dozen potatoes cut into quarters
When it all commences to boil again, drop in dumplings made from one pint of sour or buttermilk, two eggs well beaten, a teaspoonful of salt, a level teaspoonful of soda dissolved in a spoonful of water and as much flour as will make a very stiff batter
Drop this into the kettle or broth by spoonfuls, and cook forty minutes, closely covered
Adapted from Open Recipe Archive · The Whitehouse Cookbook (1887; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)