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Roasted Fresh Pork
From The table, 1889
Serves 3
Presented as published in 1889. 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
599Calories
102 gProtein
0 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein102 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol286 mg
Sodium223 mg
Potassium1697 mg
Calcium24 mg
Iron2.4 mg
Magnesium118 mg
Phosphorus1021 mg
Zinc8.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B63.4 mg
Vitamin B122.3 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)26 mg
Folate0 mcg
Choline270 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 201. The excerpt below is the record exactly as published.
Roasted Fresh Pork. — Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch. of pepper, well distributed. Put it into a roasting-pan with half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.