Journey back to the 1800s and discover how people prepared, cooked, and preserved pork, making use of the whole animal. With no electrical refrigeration or modern conveniences, it was a time of thriftiness, resourcefulness, and “making do.”

“Vintage Cooking from the 1800s ~ Pork” includes information, advice, and recipes gathered from various cookbooks published in the 1800s. It will provide you with a sense of history and an appreciation of what cooking was like in olden times.

Some How-to Sections:

• Make Sausage
• Prepare (Try Out) Lard
• Cure Bacon and Ham
• Pickle Pork
• Use the Whole Pig, Wasting Nothing
• Cook from Scratch

Delicious and Unusual Recipes Like:

• Pig Feet Relish
• German Roast Pork
• Boiled Bacon and Cabbages
• Bologna Sausage
• Pork Apple Pot-Pie
• Pork and Peas Pudding
• Fried Salt Pork
• Pork Stew
• Baked Pork and Beans
• Italian Pork
• and so much more….

Also included:

• Vintage Cooking Terms and Definitions.

• Sources – Cookbooks that were used to compile and create this book.

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Available as a Regular print or Large print book on Amazon.

Regular Print Edition – https://www.amazon.com/dp/B09CGH629M/

Large Print Edition – https://www.amazon.com/dp/1691426873/

Available from online Retailers (click here): Amazon, Kobo, Apple, Barnes&Noble, Scribd, 24 Symbols,  Playster, Angues & Robertson, Mondadori Store, and more.

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More Books in this Series:

• Vintage Cooking from the 1800s ~ HINTS
• Vintage Cooking from the 1800s ~ EGGS
• Vintage Cooking from the 1800s ~ POULTRY

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