Roast Pork
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 142. The excerpt below is the record exactly as published.
Roast Pork The loin, leg, shoulder, or fillet are nice for roasting. Pre- pare a stuffing as for a fowl, seasoned with onion and sage. Cut the skin into small squares; or should the skin be taken off sprinkle with a little fine sage
Cook this with the app: pantry check, scaling, and the assistant.