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Roast Chine of Pork
From The economical cook book, 1905
Serves 1
Adjust cooking time based on oven heat.
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
313Calories
35 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein35 g
Carbohydrates2.3 g
Fiber1.3 g
Sugars0.2 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol111 mg
Sodium100 mg
Potassium647 mg
Calcium72 mg
Iron2 mg
Magnesium53 mg
Phosphorus356 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C2.2 mg
Vitamin A46 mcg
Vitamin E1 mg
Vitamin K37 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.5 mg
Folate9.3 mcg
Choline88 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 27. The excerpt below is the record exactly as published.
ast Chine of Po A . Score the skin, rob the pork all oyer with polyeriied s^ge, season with cayenne pepper and salt, and dost with floor ; pot it in a dripping-pan, with a little hot water
Cook this with the app: pantry check, scaling, and the assistant.