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Roast Leg of Pork

Name: Roast Leg of Pork
Yield: 1 servings
Ingredients: Choose a small leg of fine young pork; sage and onion chopped; sage and onion chopped; a little pepper and salt; a little pepper and salt

From Original White House Cookbook, 1887

Serves 1

Presented as published in 1887. 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

282Calories

20 gProtein

0 gCarbs

22 gFat

Full nutrition (28 nutrients)

Calories282 kcal

Protein20 g

Carbohydrates0 g

Fiber0 g

Total Fat22 g

Saturated Fat7.5 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat2.3 g

Cholesterol84 mg

Sodium54 mg

Potassium362 mg

Calcium5.8 mg

Iron1 mg

Magnesium23 mg

Phosphorus229 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C0.8 mg

Vitamin A0 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.3 mg

Folate8.1 mcg

Water72 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 91. The excerpt below is the record exactly as published.

ROAST 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 onion chopped, and a little pepper and salt

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