Roast Leg of Pork

Name: Roast Leg of Pork
Ingredients: Choose a small leg of fine young pork; fill the space with sage; and onions chopped; a little pepper; and salt

From The royal baker and pastry cook, 1902

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

125Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories125 kcal

Protein4.3 g

Carbohydrates30 g

Fiber9.2 g

Sugars6.5 g

Total Fat1.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium559 mg

Calcium157 mg

Iron2.9 mg

Magnesium61 mg

Phosphorus84 mg

Zinc0.6 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A8.8 mcg

Vitamin E0.3 mg

Vitamin K54 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate35 mcg

Choline12 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.

oast a Leg of Pork. — Choose a small leg of fine young pork ; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.