To Roast Pork

Name: To Roast Pork
Ingredients: 4 lb. loin of pork; 1 gill of water; 1 pint of apple sauce; A little salad oil; 4 chopped onions; 1 table-spoonful sage; Pepper; Salt

From Chambers's cookery for young housewives, 1894

Apple sauce helps to overcome the richness of the meat.

Presented as published in 1894. 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

3502Calories

391 gProtein

107 gCarbs

173 gFat

Full nutrition (33 nutrients)

Calories3502 kcal

Protein391 g

Carbohydrates107 g

Fiber11 g

Sugars64 g

Total Fat173 g

Saturated Fat60 g

Monounsaturated Fat72 g

Polyunsaturated Fat25 g

Cholesterol1014 mg

Sodium759 mg

Potassium7884 mg

Calcium266 mg

Iron10 mg

Magnesium485 mg

Phosphorus3787 mg

Zinc30 mg

Copper1.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C221 mg

Vitamin A6.2 mcg

Vitamin E0.3 mg

Vitamin K38 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate120 mcg

Choline38 mg

Caffeine0 mg

Water2252 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 8. The excerpt below is the record exactly as published.

TO ROAST PORK. 4 lb. loin of pork. 1 gill of water. 1 pint of apple sauce. A little salad oil. 4 chopped onions. 1 table-spoonful sage. Pepper and salt

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