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Pork, Spare-rib of, Roasted (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Roasting time depends on thickness; approximately 15 minutes per pound if thin.
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
383Calories
11 gProtein
64 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories383 kcal
Protein11 g
Carbohydrates64 g
Fiber2.2 g
Sugars0 g
Total Fat9.4 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol2.9 mg
Sodium14347 mg
Potassium272 mg
Calcium146 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus204 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate44 mcg
Choline0.3 mg
Caffeine0 mg
Water5.7 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1296. The excerpt below is the record exactly as published.
Apple-sauce, mashed potatoes, and good mustard, are indis- pensable. Pork, Spare-rib of. Roasted (another way). — Sprinkle a handful of salt over the spare- rib, and let it lie for a day or two. When it is to be cooked, brush or wash the salt off, joint the meat neatly, and crack the ribs across. Put it down to a clear and steady, but by no means fierce, fire, or the little meat that there is upon it will be dried up. Dredge a little flour over it, and baste well. About a quarter of an hour be- fore it is done enough, sprinkle a little powdered sage over it, and send brown gravy
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