dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Pork, Leg of, to Boil

Name: Pork, Leg of, to Boil
Yield: 1 servings
Ingredients: Salt it eight or ten days; Allow a quarter of an hour for every pound; Some boil it in a cloth, floured

From Consult me, 1902

Serves 1

Presented as published in 1902. 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

894Calories

94 gProtein

19 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein94 g

Carbohydrates19 g

Fiber0 g

Sugars0 g

Total Fat46 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol295 mg

Sodium77845 mg

Potassium1615 mg

Calcium125 mg

Iron5.4 mg

Magnesium113 mg

Phosphorus957 mg

Zinc9.5 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C0.5 mg

Vitamin A9.1 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B62.9 mg

Vitamin B122.9 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)26 mg

Folate45 mcg

Choline230 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 395. The excerpt below is the record exactly as published.

PORK, Leg of, to Boil. — Salt it eight or tea days ; when it is to be dressed, weigh it ; let it lie half an hour in cold water to make it white ; allow a •quarter of an hour for every pound, and half an hour over, from the time it boils up: skim it frequently. Allow water enough. Save some of it to make peas- soup. Some boil it in a cloth, floured

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