Recipes > Meat > Pork

Pork

• Bacon
• Ham
• Pigs' Feet
• Pork Chops
• Pork Pie
• Roast Pork

• Baked Pig's Head
       from A Plain Cookery Book for the Working Classes (1852)
• Baked Pig's Head
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Baked Pork and Beans
       from The Easiest Way in Housekeeping and Cooking (1903)
• Baked Sucking Pig
       from A Plain Cookery Book for the Working Classes (1852)
• Bavarian Sauerkraut
       from 365 Foreign Dishes (1908)
• Black Puddings
       from A Plain Cookery Book for the Working Classes (1852)
• Boiled Leg of Pork
       from The White House Cookbook (1887)
• Boiled Leg of Pork
       from The Book of Household Management (1861)
• Boiled Pork
       from Mrs. Wilson's Cook Book (1920)
• Bologna Sausages
       from Directions for Cookery, in its Various Branches (1840)
• Bologna Sausages
       from The Lady's Own Cookery Book (1844)
• Brain and Liver Pudding
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Brawn
       from The Skilful Cook (1905)
• Brawn, to keep
       from The Lady's Own Cookery Book (1844)
• Chine of Pork
       from The Skilful Cook (1905)
• Chinese Chop Suey
       from 365 Foreign Dishes (1908)
• Chitterlings or Calf's Tripe
       from Directions for Cookery, in its Various Branches (1840)
• Chop Suey
       from Mrs. Wilson's Cook Book (1920)
• Cold Pork with Fried Apples
       from Woman's Institute Library of Cookery, Volume 3
• Collared Pig's Face (a Breakfast or Luncheon Dish)
       from The Book of Household Management (1861)
• Collared Pork
       from Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832)
• Common Sausage-Meat
       from Directions for Cookery, in its Various Branches (1840)
• Corned Beef or Sausage Hash
       from Public School Domestic Science (1898)
• Country Pork Sausages
       from The White House Cookbook (1887)
• Croque-Monsieur
       from The Belgian Cookbook (1915)
• Fine Sausages
       from Directions for Cookery, in its Various Branches (1840)
• Fresh Country Shoulder of Pork
       from Mrs. Wilson's Cook Book (1920)
• Fried Salt Pork
       from The White House Cookbook (1887)
• Fried Salt Pork with Codfish
       from The Boston Cooking-School Cook Book (1896)
• Fried Sausages
       from The Easiest Way in Housekeeping and Cooking (1903)
• Fried Sausages
       from The White House Cookbook (1887)
• Genuine Irish Stew
       from My Pet Recipes, Tried and True (1900)
• Grilled Salt Pork
       from The White House Cookbook (1887)
• Hand of Pork
       from The Skilful Cook (1905)
• Hashed Pork
       from The Book of Household Management (1861)
• Head Cheese
       from Mrs. Wilson's Cook Book (1920)
• Head Cheese
       from The White House Cookbook (1887)
• Hoche Pot of Ghent
       from The Belgian Cookbook (1915)
• Hog Maw
       from Pennsylvania Dutch Cooking
• Hog's Puddings, Black. No. 1
       from The Lady's Own Cookery Book (1844)
• Hog's head like Brawn
       from The Lady's Own Cookery Book (1844)
• How to Collar Pig
       from English Housewifry (1764)
• How to Make Pork Sausages
       from A Plain Cookery Book for the Working Classes (1852)
• How to Make the Most of a Pig, After It Is Killed
       from A Plain Cookery Book for the Working Classes (1852)
• Italian Cheese
       from A Plain Cookery Book for the Working Classes (1852)
• Leg of Pork
       from The Skilful Cook (1905)
• Leg of Pork with Pease Pudding
       from The Virginia Housewife (1860)
• Leg of Pork, to broil
       from The Lady's Own Cookery Book (1844)
• Liver Puddings
       from Directions for Cookery, in its Various Branches (1840)
• Liver Sausage
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Paupiettes de Porc, Sauce Piquante
       from Twenty-four Little French Dinners (1919)
• Pickled Pork
       from The Skilful Cook (1905)
• Pickled Pork and Pease Pudding
       from Directions for Cookery, in its Various Branches (1840)
• Pig's Fry
       from A Plain Cookery Book for the Working Classes (1852)
• Pig's Liver (a Savoury and Economical Dish)
       from The Book of Household Management (1861)
• Pig's Pettitoes
       from The Book of Household Management (1861)
• Pig, to barbicue
       from The Lady's Own Cookery Book (1844)
• Pig, to collar
       from The Lady's Own Cookery Book (1844)
• Pig, to collar in colours
       from The Lady's Own Cookery Book (1844)
• Pig, to dress lamb fashion
       from The Lady's Own Cookery Book (1844)
• Pig, to pickle or souse
       from The Lady's Own Cookery Book (1844)
• Pigs' Fry, or Mock Goose
       from The Skilful Cook (1905)
• Pigs' Trotters in Blanquette
       from The Belgian Cookbook (1915)
• Porcelletto alla Corradino (Sucking Pig)
       from The Cook's Decameron
• Porcelletto da Latte in Galantina (Sucking Pig)
       from The Cook's Decameron
• Pork Cake
       from The Cookery Blue Book (1891)
• Pork Cheese
       from Directions for Cookery, in its Various Branches (1840)
• Pork Cheese (an Excellent Breakfast Dish)
       from The Book of Household Management (1861)
• Pork Cutlets
       from The White House Cookbook (1887)
• Pork Cutlets
       from Directions for Cookery, in its Various Branches (1840)
• Pork Cutlets
       from The Lady's Own Cookery Book (1844)
• Pork Cutlets (Cold Meat Cookery)
       from The Book of Household Management (1861)
• Pork Cutlets or Chops I
       from The Book of Household Management (1861)
• Pork Cutlets or Chops II
       from The Book of Household Management (1861)
• Pork Liver Fried
       from The Italian Cook Book (1919)
• Pork Sausage
       from Woman's Institute Library of Cookery, Volume 3
• Pork Steak
       from The Easiest Way in Housekeeping and Cooking (1903)
• Pork Stew Pie
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Pork Tenderloin
       from Mrs. Wilson's Cook Book (1920)
• Pork Tenderloins
       from The White House Cookbook (1887)
• Pork Tenderloins with Sweet Potatoes
       from The Boston Cooking-School Cook Book (1896)
• Pork and Beans
       from Directions for Cookery, in its Various Branches (1840)
• Pork and Beans
       from Breakfast Dainties (1885)
• Pork and Kraut (Speck Un Kraut)
       from Pennsylvania Dutch Cooking
• Pork, to collar
       from The Lady's Own Cookery Book (1844)
• Puddings with Hogs Lights
       from The Queen-like Closet or Rich Cabinet (1672)
• Roast Sparerib
       from The White House Cookbook (1887)
• Salt Pork with Milk Gravy
       from Practical Suggestions for Mother and Housewife
• Sausage Meat, etc.
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Sausage Patties
       from Pennsylvania Dutch Cooking
• Sausage-Meat Cakes
       from The Book of Household Management (1861)
• Sausages
       from The Boston Cooking-School Cook Book (1896)
• Sausages
       from Breakfast Dainties (1885)
• Sausages With Onions
       from The Italian Cook Book (1919)
• Sautéd Tenderloin of Pork
       from Woman's Institute Library of Cookery, Volume 3
• Sautéd or Broiled Pork
       from Woman's Institute Library of Cookery, Volume 3
• Scalloped Pork and Cabbage
       from Woman's Institute Library of Cookery, Volume 3
• Scrappel
       from The White House Cookbook (1887)
• Scrapple
       from Foods That Will Win the War and How to Cook Them (1918)
• Scrapple
       from Pennsylvania Dutch Cooking
• Scrapple
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Scrapple and Hogshead Cheese
       from Mrs. Wilson's Cook Book (1920)
• Shote's Head
       from The Virginia Housewife (1860)
• Spanish Kidney Stew
       from Mrs. Wilson's Cook Book (1920)
• Spare Rib of Pork
       from The Skilful Cook (1905)
• Stewed Chine
       from The Virginia Housewife (1860)
• To Bake a Pig's Head
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Barbecue Shote
       from The Virginia Housewife (1860)
• To Boil Corned Pork
       from Directions for Cookery, in its Various Branches (1840)
• To Boil Pickled Pork
       from The Book of Household Management (1861)
• To Boil Sausages
       from The Queen-like Closet or Rich Cabinet (1672)
• To Corn Beef, Pork or Mutton
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Corn Shote
       from The Virginia Housewife (1860)
• To Cure Hams and Shoulders
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Dress Pig's Fry (a Savoury Dish)
       from The Book of Household Management (1861)
• To Dry Pigs' Cheeks
       from The Book of Household Management (1861)
• To Fry Veal, Lamb or Pork
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Make Black Puddings
       from The Virginia Housewife (1860)
• To Make Fine Black Puddings
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Sausages
       from The Virginia Housewife (1860)
• To Make Shote Cutlets
       from The Virginia Housewife (1860)
• To Make Souse
       from The Virginia Housewife (1860)
• To Make a Collar of Brawn of a Breast of Pork
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Pickle for Chines
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Make a Pie of a Leg of Pork
       from The Queen-like Closet or Rich Cabinet (1672)
• To Pickle Pork
       from The Book of Household Management (1861)
• To Pickle Pork
       from English Housewifry (1764)
• To Pickle Pork
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Sauce a Pig
       from The Compleat Cook (1658)
• To Scald a Sucking-Pig
       from The Book of Household Management (1861)
• To Souce a Pig in Collars
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stew Pork
       from Directions for Cookery, in its Various Branches (1840)
• To Stew Veal, Lamb or Pork
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Stew a Pig
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stuff a Leg of Pork to Bake or Roast
       from American Cookery (1796)
• To bake Brawn
       from The Compleat Cook (1658)
• To broil Sheep or Hog's Tongues
       from English Housewifry (1764)
• To dresse a Pig the French manner
       from The Compleat Cook (1658)
• To make Pig Royal
       from English Housewifry (1764)
• To make Pig eat like Lamb in Winter
       from English Housewifry (1764)
• To make Sausages without skins
       from The Compleat Cook (1658)
• To make a Fricassy of Pig's Ears
       from English Housewifry (1764)
• To make a fat Lamb of a Pig
       from The Compleat Cook (1658)
• To make an Outlandish dish
       from The Compleat Cook (1658)
• To make the best Sausages that ever was eat
       from The Compleat Cook (1658)
• To roll a Pig's Head to eat like Brawn
       from English Housewifry (1764)
• Turnips with Fresh Pork
       from School and Home Cooking (1920)