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Roast of Pork
From The new Kentucky home cook book, 1884
Serves 1
Apple sauce is excellent with pork.
Presented as published in 1884. 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
422Calories
46 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein46 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol133 mg
Sodium155 mg
Potassium462 mg
Calcium32 mg
Iron1.6 mg
Magnesium36 mg
Phosphorus391 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A8.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate0 mcg
Choline157 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 26. The excerpt below is the record exactly as published.
ROAST OF PORK. Wash the roast carefully, score the skin crosswise, salt and pepper it well. Put into the pan a very little water, as the meat will soon become heated, the fat melted, and there will be gravy enough to baste the roast with, which must be done very frequently to keep it from becoming hard and dry. Pork must be thoroughly cooked to be good, al- lowing at least twenty minutes to each pound. Take up the roast, skim off the greasy part from the gravy, add a little flour
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