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Braised Pork Roast

Name: Braised Pork Roast
Yield: 5 servings
Ingredients: 4 lbs. of pork; 1 small onion; Salt, pepper; Salt, pepper; 2 tbsps. of flour; 1½ pts. of water; 1 bay-leaf; 2 tbsps. of white wine

From The art of German cooking and baking, 1922

Serves 5

Presented as published in 1922. 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

671Calories

74 gProtein

5 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories671 kcal

Protein74 g

Carbohydrates5.3 g

Fiber0.5 g

Sugars1.3 g

Total Fat37 g

Saturated Fat11 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol236 mg

Sodium197 mg

Potassium1300 mg

Calcium66 mg

Iron2.9 mg

Magnesium87 mg

Phosphorus756 mg

Zinc7.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1.8 mcg

Vitamin C2.6 mg

Vitamin A7.3 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B62.3 mg

Vitamin B122.3 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)20 mg

Folate14 mcg

Choline186 mg

Caffeine0 mg

Water290 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 36. The excerpt below is the record exactly as published.

BRAISED PORK ROAST. Quantity for 6 Persons. 4 lbs. of pork 1 small onion Salt, pepper 2 tbsps. of flour 3 cloves 1% pts. of water 1 bay-leaf 2 tbsps. of white wine

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