To Roast a Leg of Pork
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
A roast leg of pork should always be accompanied by apple sauce, mashed potatoes, and mashed turnips.
Presented as published in 1902. 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
504Calories
41 gProtein
38 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein41 g
Carbohydrates38 g
Fiber3.7 g
Sugars7.3 g
Total Fat20 g
Saturated Fat6.1 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol136 mg
Sodium288 mg
Potassium863 mg
Calcium108 mg
Iron3.1 mg
Magnesium64 mg
Phosphorus445 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate83 mcg
Choline137 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 41. The excerpt below is the record exactly as published.
TO ROAST A LEG OF PORK. Take a sharp knife and score the skin across in narrow strips (you may cross it again so as to form diamonds) and rub in some powdered sage. Raise the skin at the knuckle and put in a stuffing of minced onion and sage, bread- crumbs, pepper, salt, and beaton .yolk of egg. Fasten it down with a buttered string, or with skewers. Ton may make deep incisions in the meat of the large end of the leg, and stuff them also, pressing in the filling very hard. Bub a little sweet oil all over the skin
Cook this with the app: pantry check, scaling, and the assistant.