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Roast Pork
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
26Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein0.9 g
Carbohydrates6 g
Fiber1.1 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1619 mg
Potassium63 mg
Calcium23 mg
Iron0.7 mg
Magnesium9.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K8.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.7 mcg
Choline0.5 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 29. The excerpt below is the record exactly as published.
Roast Pork. Take five or six pounds of the loin, wash clean and dredge with salt and pepper, &S. a little flour, and a teaspoonful of S^ powdered sage; put in a pan with a Roast Pork. teacupful of Water
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