Roast Pork
From Berridge House recipe book, 1910
Use half the quantity for small joint.
Presented as published in 1910. 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
2034Calories
67 gProtein
383 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories2034 kcal
Protein67 g
Carbohydrates383 g
Fiber31 g
Sugars54 g
Total Fat25 g
Saturated Fat5.7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat9.5 g
Cholesterol0 mg
Sodium3344 mg
Potassium1773 mg
Calcium980 mg
Iron23 mg
Magnesium258 mg
Phosphorus923 mg
Zinc7.6 mg
Copper1.4 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A2.1 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B61.3 mg
Vitamin B121.6 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate601 mcg
Choline103 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 8. The excerpt below is the record exactly as published.
Roast Pork Pork may be roasted in the same way as beef, allowing twenty-five minutes to each lb. and twenty-five minutes over. Serve with gravy from which all grease has been removed, and apple sauce. It may also be stuffed with the following : Sage and Onion Stuffing 4 large onions, i teaspoonful of sage, lb. breadcrumbs, salt, pepper, milk or egg to bind
Cook this with the app: pantry check, scaling, and the assistant.