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Roast Crown of Pork
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
921Calories
34 gProtein
32 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein34 g
Carbohydrates32 g
Fiber3 g
Sugars11 g
Total Fat72 g
Saturated Fat25 g
Monounsaturated Fat30 g
Polyunsaturated Fat14 g
Omega-30.6 g
Cholesterol137 mg
Sodium5198 mg
Potassium888 mg
Calcium81 mg
Iron2.8 mg
Magnesium47 mg
Phosphorus343 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C20 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K207 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate44 mcg
Choline121 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 127. The excerpt below is the record exactly as published.
ROAST CROWN OF PORK Order a crown of pork prepared at market. Sprinkle with salt, dredge with flour, and place on rack in dripping pan. Roast (see 306 THE BOSTON COOKING-SCHOOL COOK BOOK Roast Loin of Pork). Arrange trimmings of pork fat in pan, and baste every 15 minutes. Remove to chop plate, surround with mounds of mashed potatoes at regular intervals, and between potato mounds, halves of baked apples.. Garnish ends of bones with paper frills and put a large bunch of parsley
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