Roast Loin of Pork
From The book of plain cooking, 1904
Serve with apple sauce.
Presented as published in 1904. 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
1000Calories
51 gProtein
114 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1000 kcal
Protein51 g
Carbohydrates114 g
Fiber4.8 g
Sugars12 g
Total Fat36 g
Saturated Fat7.6 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol112 mg
Sodium2192 mg
Potassium956 mg
Calcium173 mg
Iron7 mg
Magnesium99 mg
Phosphorus560 mg
Zinc4.8 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E5.5 mg
Vitamin K2.6 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate254 mcg
Choline108 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 13. The excerpt below is the record exactly as published.
Roast Loin of Pork Sage and onion stuffing should be served with pork. Raise the crackling gently, and place thereunder the stuffing, or some of it, to give the pork a flavour. The rest may be cooked separately. Rub the crackling with a little salad oil
Cook this with the app: pantry check, scaling, and the assistant.