Pork Biscayenne

Name: Pork Biscayenne
Ingredients: A 4-pound loin of pork; 3 cups milk; 3 tablespoons fat; Salt; and pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

3550Calories

409 gProtein

50 gCarbs

196 gFat

Full nutrition (34 nutrients)

Calories3550 kcal

Protein409 g

Carbohydrates50 g

Fiber6.3 g

Sugars35 g

Total Fat196 g

Saturated Fat73 g

Monounsaturated Fat77 g

Polyunsaturated Fat26 g

Omega-30.1 g

Cholesterol1102 mg

Sodium1012 mg

Potassium7979 mg

Calcium1085 mg

Iron11 mg

Magnesium529 mg

Phosphorus4352 mg

Zinc32 mg

Copper1 mg

Manganese3.2 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A241 mcg

Vitamin E0.6 mg

Vitamin K41 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.1 mg

Folate4.3 mcg

Choline133 mg

Caffeine0 mg

Water1895 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 88. The excerpt below is the record exactly as published.

PORK BISCAYENNE A 4-pound loin of pork 3 cups milk 3 tablespoons fat Salt and pepper

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