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Roast Loin of Pork (Germany)
From With a saucepan over the sea, 1902
Serves 6
Serve with cherry sauce.
Presented as published in 1902. 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
92Calories
7 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein6.8 g
Carbohydrates9.9 g
Fiber2.1 g
Sugars4.6 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol18 mg
Sodium40 mg
Potassium304 mg
Calcium33 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus90 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C7.3 mg
Vitamin A251 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline22 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 26. The excerpt below is the record exactly as published.
ROAST LOIN OF PORK. (Germany.) Boil the pork until tender, then roast it in the oven with 3 onions, 3 carrots, sliced thin, parsley, thyme, and a clove. Baste with i cup of hot water or stock, and after half an hour strain and skim the gravy and reduce it by rapid boiling until there is barely enough to coat the surface of the meat. Dust it all over thickly with crumbs, and sprinkle a tiny bit of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.