Roast Leg of Pork

Name: Roast Leg of Pork
Ingredients: Leg of Pork, weighing five or six pounds; Three large Onions; One tablespoonful of fine Bread Crumbs; One tablespoonful of powdered Sage Leaves; Pepper and Salt

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

5772Calories

401 gProtein

48 gCarbs

430 gFat

Full nutrition (33 nutrients)

Calories5772 kcal

Protein401 g

Carbohydrates48 g

Fiber8.9 g

Sugars20 g

Total Fat430 g

Saturated Fat149 g

Monounsaturated Fat190 g

Polyunsaturated Fat46 g

Cholesterol1656 mg

Sodium1242 mg

Potassium7841 mg

Calcium265 mg

Iron21 mg

Magnesium511 mg

Phosphorus4659 mg

Zinc45 mg

Copper1.7 mg

Manganese1.2 mg

Vitamin D11 mcg

Vitamin C50 mg

Vitamin A6.9 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B69.7 mg

Vitamin B1214 mcg

Thiamin (B1)17 mg

Riboflavin (B2)4.7 mg

Niacin (B3)105 mg

Folate259 mcg

Choline29 mg

Caffeine0 mg

Water1819 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 21. The excerpt below is the record exactly as published.

ROAST LEG OF PORK Ingredients : Leg of Pork, weighing five or six pounds Three large Onions One tablespoonful of fine Bread Crumbs One tablespoonful of powdered Sage Leaves Pepper and Salt

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