Roast Loin of Pork
From English and French cookery, 1890
Time: 0.5 hours per pound.
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
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.
oast Loin of Pork. — Score the skin about | of an inch apart. Brush it over with salad-oil
Cook this with the app: pantry check, scaling, and the assistant.