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Roast Loin of Pork

Name: Roast Loin of Pork
Yield: 1 servings
Ingredients: Loin of pork; 1 teaspoon salt per pound; Pepper; Brown Gravy made with fat in pan

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

440Calories

41 gProtein

31 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories440 kcal

Protein41 g

Carbohydrates31 g

Fiber6.8 g

Sugars0.2 g

Total Fat19 g

Saturated Fat6.8 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol96 mg

Sodium3617 mg

Potassium1012 mg

Calcium152 mg

Iron3.6 mg

Magnesium89 mg

Phosphorus425 mg

Zinc3.3 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A8.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate12 mcg

Choline2.8 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 127. The excerpt below is the record exactly as published.

ROAST LOIN OF PORK Wipe meat, sprinkle with salt (allowing 1 teaspoon to each pound) and pepper

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