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Roast Loin of Pork (Longe de Pore rotie) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a joint for dinner.
Presented as published in 1918. 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
330Calories
35 gProtein
6 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein35 g
Carbohydrates6.1 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
Sodium92 mg
Potassium597 mg
Calcium29 mg
Iron1.7 mg
Magnesium41 mg
Phosphorus357 mg
Zinc3.5 mg
Copper0.1 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)0.4 mg
Niacin (B3)9.8 mg
Folate14 mcg
Choline86 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 247. The excerpt below is the record exactly as published.
Roast Loin of Pork ( Longe de Pore rotie) a la Gimo Select a nice fresh loin of pork; wash well and cut the rind off (and if it is too fat, trim part of the fat off); then score the fat in dices; sprinkle with pepper and salt; put in oven and roast until well done — about one and a half to one and three-quarter hours. When done, arrange on a hot platter; remove all the fat from the pan, add a tablespoon flour and then some stock if at hand
Cook this with the app: pantry check, scaling, and the assistant.