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Boiled Leg of Pork
From The household gas cookery book, 1900
Serves 1
Smaller pieces are nicer steamed.
Presented as published in 1900. 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
301Calories
34 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium92 mg
Potassium587 mg
Calcium27 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus349 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 42. The excerpt below is the record exactly as published.
Boiled Leg of Pork. — The pork for this is generally pickled. Put it into hot water, bring it to the boil, and let it cook very, very gently on the simmering burner, allowing twenty minutes to the pound Some parsnips may be boiled with it.
Cook this with the app: pantry check, scaling, and the assistant.