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Stuffed Leg of Pork
From The art of cookery, 1899
Serves 1
Ensure the leg is small for easier handling.
Presented as published in 1899. 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
730Calories
49 gProtein
78 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein49 g
Carbohydrates78 g
Fiber5.1 g
Sugars6.7 g
Total Fat23 g
Saturated Fat6.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol111 mg
Sodium882 mg
Potassium806 mg
Calcium236 mg
Iron6.7 mg
Magnesium89 mg
Phosphorus527 mg
Zinc5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C0.4 mg
Vitamin A5.5 mcg
Vitamin E0.4 mg
Vitamin K19 mcg
Vitamin B61.2 mg
Vitamin B121.5 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate119 mcg
Choline102 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 143. The excerpt below is the record exactly as published.
Stuff a Leg of Pork. — Select a small leg of pork for boning, and follow the directions given for boning a leg of lamb. After the bone has been re- moved fill the opening with bread crumbs, prepared as for stuffing roast turkey, and seasoned with salt, pepper, and pulverized sage
Cook this with the app: pantry check, scaling, and the assistant.