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Shoat Roast
From The new Annie Dennis cook book, 1905
Serves 4
Ensure pork is thoroughly cooked.
Presented as published in 1905. 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
602Calories
68 gProtein
0 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein68 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol221 mg
Sodium1934 mg
Potassium1174 mg
Calcium56 mg
Iron2.5 mg
Magnesium78 mg
Phosphorus697 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0.3 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B122.2 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate3.4 mcg
Choline172 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 71. The excerpt below is the record exactly as published.
Shoat Roast Spare-ribs, or the loin of a young pig, make a deli- cious roast. Select a piece weighing about three pounds. Rub a spoonful of salt on it, and shake some pepper over it
Cook this with the app: pantry check, scaling, and the assistant.