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Pork, Loin of, Savoury
From Cassell's dictionary of cookery, 1892
Serves 1
Time is half an hour 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
445Calories
48 gProtein
29 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein48 g
Carbohydrates29 g
Fiber9 g
Sugars8.1 g
Total Fat17 g
Saturated Fat2.9 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol107 mg
Sodium9795 mg
Potassium1215 mg
Calcium182 mg
Iron5 mg
Magnesium176 mg
Phosphorus653 mg
Zinc5 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0.7 mcg
Vitamin C13 mg
Vitamin A5.9 mcg
Vitamin E1.7 mg
Vitamin K34 mcg
Vitamin B61.6 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate73 mcg
Choline143 mg
Caffeine0 mg
Water261 g
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, Savoury.— Score the skin of a fresh loin of pork in lines a quarter of an inch apart. Rub it thoroughly in every part with a savom-y powder made by mixing together a salt-spoonful of powdered sage, a salt-spoonful of salt, a salt-spoonful of diy mustard, half a salt-spoonful of pepper, and a chopped onion
Cook this with the app: pantry check, scaling, and the assistant.