Roast Pork
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Total Fat0.9 g
Sodium1.3 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water6.2 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 27. The excerpt below is the record exactly as published.
Roast Pork. Apple Sauce. Potatoes. Pickles. Bread and Butter. Lemon Pie. Cheese. Supper— Sliced Pork. Currant Jelly. Bread and Butter. Cake. Chocolate. Roast Pork. — The spareribs are the best for roasting. Season with salt and pepper and dredge with flour. Baste often, and al- low 20 minutes to each pou
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