Pork Roast

Name: Pork Roast
Ingredients: Four pounds of pork loin.; put in roast-pan two cups water.; Three tablespoons of vinegar.; one tablespoon of flour.; one red pepper.

From The Central cook book, 1924

This serves fifteen. Mrs. E. A. Martin.

Presented as published in 1924. 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

3090Calories

384 gProtein

7 gCarbs

172 gFat

Full nutrition (33 nutrients)

Calories3090 kcal

Protein384 g

Carbohydrates7.1 g

Fiber0.2 g

Sugars0 g

Total Fat172 g

Saturated Fat60 g

Monounsaturated Fat72 g

Polyunsaturated Fat25 g

Cholesterol1014 mg

Sodium745 mg

Potassium6598 mg

Calcium94 mg

Iron8.7 mg

Magnesium408 mg

Phosphorus3589 mg

Zinc29 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate20 mcg

Choline0 mg

Caffeine0 mg

Water1778 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 9. The excerpt below is the record exactly as published.

Pork Roast Four pounds of pork loin. Wash, rub good with salt, put in roast-pan two cups water; turn occasionally while cooking. Three tablespoons of vinegar, one tablespoon of flour and one red pepper.

Cook this with the app: pantry check, scaling, and the assistant.