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Pork, Loin of, Baked (German method)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake is twenty-five minutes for every pound.
Presented as published in 1892. 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
266Calories
41 gProtein
6 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein41 g
Carbohydrates6.3 g
Fiber4.8 g
Sugars0.1 g
Total Fat8.7 g
Saturated Fat2.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol107 mg
Sodium2423 mg
Potassium806 mg
Calcium100 mg
Iron3 mg
Magnesium78 mg
Phosphorus454 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C2.6 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate1.3 mcg
Choline104 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1284. The excerpt below is the record exactly as published.
Pork, Loin of, Baked (German method). — Score the skin of a fresh loin of pork ; sprinkle a tea-spoonful of salt over it, and lay it in a baking dish ^-ith half a cupful of stock or water ; baste liberally. When the meat is half cooked, sprinkle two table-spoonfuls of caraway seeds
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