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Pork, Loin of, with Fried Potatoes
From Cassell's dictionary of cookery, 1892
Serves 3
Use French kidney potatoes for best results.
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
729Calories
13 gProtein
53 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein13 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat52 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol57 mg
Sodium55 mg
Potassium1538 mg
Calcium47 mg
Iron2.6 mg
Magnesium74 mg
Phosphorus237 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C59 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate45 mcg
Choline61 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1286. The excerpt below is the record exactly as published.
Pork, Loin of, with Fried Potatoes. — Koast a piece of the loin or spare rib of pork in the usual way. Baste liberally, and when it is almost done enough, take six or eight large po- tatoes— French kidney potatoes are best for the purpose, as they do not break whilst cooking so much as the regents — wash and peel them, dry them well in a napkia, and cut them into slices the eighth of an inch thick. Pour the fat which has dropped from the pork
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