COLLARED NECK OF PORK

Name: COLLARED NECK OF PORK
Ingredients: Bone the neck; bread crumbs; chopped sage; a little allspice; pepper; salt

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

728Calories

49 gProtein

78 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein49 g

Carbohydrates78 g

Fiber4.9 g

Sugars6.7 g

Total Fat23 g

Saturated Fat6.6 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol111 mg

Sodium882 mg

Potassium798 mg

Calcium225 mg

Iron6.5 mg

Magnesium86 mg

Phosphorus527 mg

Zinc5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.9 mcg

Vitamin C0.2 mg

Vitamin A3.4 mcg

Vitamin E0.4 mg

Vitamin K7.1 mcg

Vitamin B61.2 mg

Vitamin B121.5 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)16 mg

Folate117 mcg

Choline102 mg

Caffeine0 mg

Water125 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.

COLLARED NECK OF PORK Bone the neck, and sprinkle with bread crumbs, chopped sage, a little allspice, some pepper and salt

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