To Roast a Leg of Pork
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8 kcal
Protein0.3 g
Carbohydrates1.9 g
Fiber0.9 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2334 mg
Potassium39 mg
Calcium23 mg
Iron0.4 mg
Magnesium7 mg
Phosphorus4.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.6 mg
Caffeine0 mg
Water0.4 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 68. The excerpt below is the record exactly as published.
To Roast a Leg of Pork. — Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage, and onions chopped, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.