Roast Leg of Pork

Name: Roast Leg of Pork
Ingredients: a leg of pork; sage and onions minced fine; a little grated bread; pepper; salt; the yolk of an egg

From English and French cookery, 1890

Presented as published in 1890. 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

474Calories

44 gProtein

25 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories474 kcal

Protein44 g

Carbohydrates25 g

Fiber8.9 g

Sugars4.7 g

Total Fat23 g

Saturated Fat7.2 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol297 mg

Sodium540 mg

Potassium1150 mg

Calcium190 mg

Iron5 mg

Magnesium97 mg

Phosphorus516 mg

Zinc4.5 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D1.9 mcg

Vitamin C4.1 mg

Vitamin A90 mcg

Vitamin E1.1 mg

Vitamin K42 mcg

Vitamin B61.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.8 mg

Folate49 mcg

Choline243 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 48. The excerpt below is the record exactly as published.

Hoast Leg of Pork. — Score the skin across in narrow strips about ^ inch apart. Stuff the knuckle with sage and onions minced fine, and a little grated bread, with pepper, salt, and the yolk of an egg. Do not put the meat too near the fire ; rub a little sweet-oil on the skin with a paste-brush or a goose feather ; this makes the crackling crisper and browner than basting with dripping. A leg of pork

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