dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Rolled and Boiled Belly of Pork

Name: Rolled and Boiled Belly of Pork
Yield: 1 servings
Ingredients: Take the belly of a porker; two table-spoonfuls of finely-grated bread-crumbs; two table-spoonfuls of powdered sage; a tea-spoonful of salt; a tea-spoonful of pepper; two finely-minced shallots

From Cassell's dictionary of cookery, 1892

Serves 1

Time to roast or bake is twenty minutes per pound.

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

708Calories

28 gProtein

13 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories708 kcal

Protein28 g

Carbohydrates13 g

Fiber4.2 g

Sugars4.8 g

Total Fat62 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol113 mg

Sodium2426 mg

Potassium630 mg

Calcium110 mg

Iron2.8 mg

Magnesium55 mg

Phosphorus237 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C6.2 mg

Vitamin A13 mcg

Vitamin E0.4 mg

Vitamin K76 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate32 mcg

Choline8.9 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1271. The excerpt below is the record exactly as published.

Take the belly of a porker, either fresh or salted, lay it, skin dowTiwards, flat on the table, and sprinkle over the inside a savoury powder made of two table-spoonfuls of finely- grated bread-crumbs, two table- spoonfuls of powdered sage, a tea-spoonful of salt, a tea- spoonful of pepper, and two finely-minoed shallots

Cook this with the app: pantry check, scaling, and the assistant.