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Roast Pork
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Cooking time depends on size of roast.
Presented as published in 1901. 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
364Calories
37 gProtein
16 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein37 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat18 g
Saturated Fat5.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol111 mg
Sodium9797 mg
Potassium921 mg
Calcium144 mg
Iron3.8 mg
Magnesium82 mg
Phosphorus388 mg
Zinc3.7 mg
Copper0.5 mg
Manganese3.2 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.6 mg
Folate6 mcg
Choline89 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 27. The excerpt below is the record exactly as published.
Roast Pork. — Prepare pork by wash- ing. Score the skin in lines, forming little squares. Have a moderately hot oven ; baste with its own drippings ; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.