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Pork Roast
From Harper's cook book encyclopædia, 1902
Serves 3
Roasting time is about two hours for a 5 lbs loin.
Presented as published in 1902. 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
621Calories
33 gProtein
72 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein33 g
Carbohydrates72 g
Fiber2.5 g
Sugars11 g
Total Fat21 g
Saturated Fat5.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol75 mg
Sodium2441 mg
Potassium694 mg
Calcium123 mg
Iron3.7 mg
Magnesium64 mg
Phosphorus387 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C30 mg
Vitamin A4.8 mcg
Vitamin E2 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate110 mcg
Choline66 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 303. The excerpt below is the record exactly as published.
Pork, Roast.— Score the skin of a leg of pork or a fresh loin of pork at equal distances about a quarter of an inch apart. Brush it over with salad oil, and place the joint in a moderate oven, putting a little water in the baking-pan. Baste liberally, and when done enough serve on a hot dish, and send brown gravy and apple -sauce or Robert sauce to table with the meat. If liked, a little sage-and-onion stuffing
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