gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pork Roast
From The new Annie Dennis cook book, 1905
Serves 6
Serve with hot tomato catsup or Worcester sauce.
Presented as published in 1905. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1171 mg
Potassium1.8 mg
Calcium5.5 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 71. The excerpt below is the record exactly as published.
Pork Roast The hind quarter of the hog makes the nicest roast, though the middling, when well cooked, is very good. It all depends on the cooking. With a sharp knife cut or score the ham in slices, just through the skin, half an inch apart. This makes it easier to carve and better absorbs the seasoning, when basting. Put into a roasting pan if convenient, if not, in an ordinary baking pan; pour in a quart of water, with a heaping tablespoonful of salt and as much cayenne pepper as is liked
Cook this with the app: pantry check, scaling, and the assistant.