Roast Loin Pork
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 62. The excerpt below is the record exactly as published.
Roast Loin Pork Select parts from two loins containing the ribs and trim off the backbone. Shape each piece into a semicircle, having the ribs outside, and sew pieces together to form a crown. Trim ends of the bones evenly, taking care that they are not too long. Sprinkle with salt, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.