Chine of Pork with Cherry Sauce
From German cookery for the English kitchen, 1906
Serve with cherry sauce (see recipe on page 68).
Presented as published in 1906. 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
732Calories
47 gProtein
83 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein47 g
Carbohydrates83 g
Fiber4.3 g
Sugars21 g
Total Fat22 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium830 mg
Potassium781 mg
Calcium201 mg
Iron5.8 mg
Magnesium81 mg
Phosphorus506 mg
Zinc4.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K6.3 mcg
Vitamin B61.2 mg
Vitamin B121.4 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate103 mcg
Choline100 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 48. The excerpt below is the record exactly as published.
Chine of Pork with Cherry Sauce.) Bone a chine of pork, remove superfluous fat and roast with the trimmings, sliced carrots and onions, salt and pepper. Baste frequently and bake slowly, adding stock g or water occasionally, to prevent the meat browning. ' Pork. 107 When almost cooked, place on a deep dish and sprinkle over very thickly with breadcrumbs (in preference, German bread) mixed with a little cinnamon
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