Roast Pork
From The household gas cookery book, 1900
Serves 1
Stuff the leg with pork stuffing if desired.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 42. The excerpt below is the record exactly as published.
Roast Pork. - The loin and the leg of pork are the two joints most often roasted. The pork should be young; see that the butcher scores it well. Before roasting, to ensure the crackling being crisp and tender, brush it over with some sweet salad oil
Cook this with the app: pantry check, scaling, and the assistant.