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Apple Pork
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
531Calories
36 gProtein
64 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein36 g
Carbohydrates64 g
Fiber13 g
Sugars47 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol111 mg
Sodium99 mg
Potassium909 mg
Calcium171 mg
Iron2.2 mg
Magnesium62 mg
Phosphorus380 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C136 mg
Vitamin A10 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.8 mg
Folate15 mcg
Choline101 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 6. The excerpt below is the record exactly as published.
APPLE PORK. Have the bone taken from a leg of pork, and the skin scored in diamonds; fill up the place which the bone has left with juicy apples, pared, cored, and cut small, a little sugar, and some grated rind of lemon; place in a large baking-pan, and around it whole apples, pared and cored with sugar sprinkled over them, and the grated rind and juice of a lemon ; bake three hours; put half cup water
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