dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Pork
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
394Calories
35 gProtein
22 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein35 g
Carbohydrates22 g
Fiber0 g
Sugars17 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium93 mg
Potassium781 mg
Calcium34 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus365 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C79 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 40. The excerpt below is the record exactly as published.
Roast Pork. The loin, ham, and sho'ulder are the joints generally roasted.. The pork should be young, and the skin finely scored. Stuff with pork stuffing’ laib salt over the skin and roast, allowing IG minutes to the pound. Serve with apple sauce
Cook this with the app: pantry check, scaling, and the assistant.