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Gebackene Schwetnebrust (Baked Breast of Pork)
From Banquets of the nations, 1911
Serves 4
Serve with potato dumplings and brown or sweet sauce.
Presented as published in 1911. 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
635Calories
53 gProtein
0 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein53 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat45 g
Saturated Fat13 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol376 mg
Sodium4291 mg
Potassium59 mg
Calcium145 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus395 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate4.5 mcg
Choline202 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 75. The excerpt below is the record exactly as published.
Gebackene Schwetnebrust. (Baked Breast of Pork.) Take a breast of pickled pork, four or five pounds in weight, cut it open and stuff with dried fruits, such as prunes, apples, pears, apricots, etc., which have been steeped for some time. Sew up, and make into a good shape. Put in a pan on the top of some cut carrots, onions, and celery root, and pour over melted butter. Then put breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.