Roast Leg of Pork

Name: Roast Leg of Pork
Ingredients: a leg of pork; a little good salad oil; some sage and onion stuffing

From The book of plain cooking, 1904

Ensure pork is well cooked for health.

Presented as published in 1904. 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

668Calories

16 gProtein

108 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories668 kcal

Protein16 g

Carbohydrates108 g

Fiber4.5 g

Sugars12 g

Total Fat18 g

Saturated Fat2.2 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol1.4 mg

Sodium1987 mg

Potassium349 mg

Calcium138 mg

Iron5.4 mg

Magnesium57 mg

Phosphorus200 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E5.2 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.2 mg

Folate238 mcg

Choline21 mg

Caffeine0 mg

Water6 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 13. The excerpt below is the record exactly as published.

Roast Leg of Pork Make an incision near the knuckle, and insert 48 PLAIN COOKING some sage and onion stuffing

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