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Roast Leg of Pork
From A year's cookery, 1880
Serves 1
Serve with mashed potatoes and greens.
Presented as published in 1880. 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
301Calories
34 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories301 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium92 mg
Potassium587 mg
Calcium27 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus349 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 278. The excerpt below is the record exactly as published.
Roast Leg of Pork. Teacakes. Tomato Sauce. Dry Toast. Potatoes. Honey. Greens. Brown and White Bread Apple Gateau. and Butter. Rice Milk. Cheese. Marketing. For the Day.— A pound and a half of the thin part of dressed Tripe ; a fresh Leg of Pork. Pork is best for roasting when it weighs six or seven pounds. Hall a dozen fresh Tomatoes ; Potatoes ; Greens ; Apples. For To-morrow.— A moderate-sized Turbot; a pint of Shrimps ; a Shoulder of Mutton, not too fat (January 17th) ; Mint ; Potatoes ; Beans ; materials for a Salad. Breakfast. — Bakea Slips (January 7th) ; Ham Toast (March 28th) ; Teacakes (February 14th) ; Rice Milk (June 18th). Luncheon. — Tripe k la Coutanoe (October 23rd) ; Lemon Cheese¬ cakes (August 18th). Dinner. — Crdcy Soup (January 5tli). Boast Leg of Pork. — Cut through the skin, but no deeper, in strips half an inch apart. Rub dripping or salad oil all over it before putting it to the fire, and baste it well whilst it is being roasted (March 4tli). When it is about two parts cooked brush it over again with oil. Pour a little brown gravy over it
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