gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pork, Spring or Forehand 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
301Calories
34 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium92 mg
Potassium587 mg
Calcium27 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus349 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 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
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 396. The excerpt below is the record exactly as published.
PORK, Spring or Forehand of. — Cut out the bone ; sprinkle salt, pep- per, sage dried, over the inside; but first warm a little butter to baste it, and then flour it ; roll the pork tight, and tie it; then roast by a hanging-jack. About two hours will do it. PORK STEAKS. — Cu{ them from a loin or neck, and of/middling thickness; pepper
Cook this with the app: pantry check, scaling, and the assistant.