gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Leg of Pork
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
36Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein0.8 g
Carbohydrates8.8 g
Fiber1.5 g
Sugars4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1619 mg
Potassium126 mg
Calcium28 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K8.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.8 mcg
Choline2 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 72. The excerpt below is the record exactly as published.
ROAST LEG OF PORK Small Leg, Young Pork Sage, Onions Salt, Pepper Apple Sauce
Cook this with the app: pantry check, scaling, and the assistant.