Apple and Pork Roast

Name: Apple and Pork Roast
Ingredients: 1 lb. pork cutlets; six tart juicy apples; juice and rind of two lemons; sugar; nutmeg to taste

From Carolina cookery from Quaker kitchens, 1924

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

576Calories

5 gProtein

157 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories576 kcal

Protein5.1 g

Carbohydrates157 g

Fiber20 g

Sugars114 g

Total Fat2 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium4 mg

Potassium1248 mg

Calcium106 mg

Iron2 mg

Magnesium59 mg

Phosphorus151 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C149 mg

Vitamin A24 mcg

Vitamin E0.8 mg

Vitamin K6.5 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate22 mcg

Choline47 mg

Caffeine0 mg

Water1114 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

APPLE AND PORK ROAST Season 1 lb. pork cutlets with salt and pepper. Pare and core six tart juicy apples, add juice and rind of two lemons. Stew apples with sugar and nutmeg to taste

Cook this with the app: pantry check, scaling, and the assistant.