Roast Loin of Pork

Name: Roast Loin of Pork
Ingredients: Select rib roast of pork off tenderloin end; Peel enough onions; and carrots to serve as vegetables; two tablespoons flour; pint of water; salt and pepper to season

From The National home cook book, 1900

Presented as published in 1900. 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

358Calories

36 gProtein

12 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein36 g

Carbohydrates12 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

Sodium106 mg

Potassium613 mg

Calcium44 mg

Iron2.1 mg

Magnesium48 mg

Phosphorus365 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 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)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)10 mg

Folate27 mcg

Choline86 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from The National home cook book (1900), page 51. The excerpt below is the record exactly as published.

ROAST LOIN OF PORK—Select rib roast of pork off ten- — derloin end. Peel enough onions and carrots to serve as — vegetables. Place pork, onions and carrots in ns flour, sprinkle salt and pepper to season and two tablespoons flour. — m fold over, stuff with turkey dressing, sewing up tightly, place ~ in dripping pan with pint of water

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