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Crown Roast of Pork
From The home cook book, 1905
Serves 5
Accompany with mashed potatoes.
Presented as published in 1905. 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
570Calories
93 gProtein
-1 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein93 g
Carbohydrates-1.1 g
Fiber0.1 g
Sugars0.1 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol234 mg
Sodium173 mg
Potassium1497 mg
Calcium20 mg
Iron1.8 mg
Magnesium96 mg
Phosphorus827 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.2 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 68. The excerpt below is the record exactly as published.
CROWN ROAST OF PORK A dozen pork chops should be tied round in crown form for this dish. The ribs rising at the top should be trimmed free from meat and all be cut till of the same height. The centre of the crown fill with sausage meat well seasoned and lightened by one-third its quantity of breadcrumbs
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