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Roast Pork
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Make a thick gravy with the contents of the dripping pan. Strain and serve in a sauce-boat.
Presented as published in 1902. 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
611Calories
77 gProtein
0 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein77 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol203 mg
Sodium2946 mg
Potassium1317 mg
Calcium19 mg
Iron1.7 mg
Magnesium81 mg
Phosphorus716 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 102. The excerpt below is the record exactly as published.
Boast Pork Select four pounds of the loin of pork. Rub well with two tablespoonfuls of salt and one teaspoonful of pepper. Let it stand for two or three hours. Place it in a pan with a half cup of water
Cook this with the app: pantry check, scaling, and the assistant.