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Pork, Loin of, Marinaded and Baked (a German recipe)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake is twenty-five minutes to the 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
101Calories
7 gProtein
11 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein7 g
Carbohydrates11 g
Fiber3.1 g
Sugars4.4 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol16 mg
Sodium1195 mg
Potassium243 mg
Calcium71 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A4.9 mcg
Vitamin E0.6 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline5.5 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1285. The excerpt below is the record exactly as published.
Pork, Loin of. Marinaded and Baked (a German recipe). — Take the skin from a loin of pork ; lay the meat in a deep earthen pan, pom- over it half a pint of \Tnegar, and put with it two sliced onions, twelve young sage- leaves, a sprig of thyme and sweet basil, a dozen juniper berries, six cloves, twenty bruised peppercorns, and a table-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.