Roast Pork
From The easiest way in housekeeping and cooking, 1881
Spare-ribs are considered most delicate.
Presented as published in 1881. 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
428Calories
38 gProtein
29 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein38 g
Carbohydrates29 g
Fiber5.9 g
Sugars13 g
Total Fat18 g
Saturated Fat5.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol111 mg
Sodium104 mg
Potassium1047 mg
Calcium131 mg
Iron2.5 mg
Magnesium78 mg
Phosphorus437 mg
Zinc4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C23 mg
Vitamin A9.6 mcg
Vitamin E0.5 mg
Vitamin K37 mcg
Vitamin B61.5 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Folate64 mcg
Choline105 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 79. The excerpt below is the record exactly as published.
Roast Pork. Bone the leg as in mutton, and stuff ; substituting sage for the sweet marjoram, and using two onions instead of one
Cook this with the app: pantry check, scaling, and the assistant.