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Pork (Loin of) To Roast
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
784Calories
57 gProtein
78 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein57 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.9 g
Total Fat27 g
Saturated Fat8.4 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol281 mg
Sodium937 mg
Potassium897 mg
Calcium240 mg
Iron6.9 mg
Magnesium92 mg
Phosphorus612 mg
Zinc4.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate139 mcg
Choline163 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from Recipes for the million (1891), page 176. The excerpt below is the record exactly as published.
PORK (LOIN OF), To Roast a. — Score and joint the meat, put it into a saucepan, cover with water, and simmer till nearly cooked ; then take it up, remove the skin, coat with egg and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.