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Roast Pork
From How we cook in Tennessee .., 1906
Serves 1
Sweet potatoes are nice baked with pork roast.
Presented as published in 1906. 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
Potassium463 mg
Calcium33 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
Water123 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 19. The excerpt below is the record exactly as published.
Roast Pork. — Score the skin in strips quarter inch apart, salt and pepper, place in roastingpan. with sufficient water to keep from burning: a four pound roast should cook in one and one-half hours. Make a gravy of drippings (skimming off the heavy grease) by adding a little flour and water. Sweet pota- toes are nice baked with pork roast
Cook this with the app: pantry check, scaling, and the assistant.