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Pork, Rolled Neck of
From Consult me, 1902
Serves 1
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
304Calories
34 gProtein
1 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein34 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars0 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium93 mg
Potassium597 mg
Calcium34 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus350 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.6 mg
Vitamin A3.7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate2.1 mcg
Choline86 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 395. The excerpt below is the record exactly as published.
PORK, Rolled Neck of. — Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, FOR 316 BOS and two or three berries of allspice
Cook this with the app: pantry check, scaling, and the assistant.