Skip to content

Loin Of Pork, Baked

From Mrs. Beeton's household management (1907).

No ratings yet

A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 4 ingredients

  1. 4 Ib. loin of pork
  2. 18 potatoes
  3. 8 apples
  4. 6 onions

Possible health benefits

General information, not medical advice.

  1. Potato High in copper · High in manganese · Source of vitamin B6 · +3

    High in copper · 0.4 mg per 100 g, 42% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 0.6 mg per 100 g, 30% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of vitamin B6 · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 413 mg per 100 g, 21% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of protein · 2.6 g per 100 g, 18% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Potatoes, raw, skin”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Ingredisnts.
  2. — 3 or 4 Ib.
  3. loin of pork, 18 potatoes, 8 apples, 6 onions, all peeled and quartered, salad oil, gravy (see " Gravies ").
  4. Method.
  5. — Score the skin in narrow lines, and brush it over with salad oil.
  6. Bake in a moderately hot oven for 40 minutes, then put the potatoes, apples and onions into the tin containing the meat, and continue to cook gently from i^ to i£ hours longer.
  7. When ready, arrange the vegetables and apples on a hot dish, place the meat in the centre, and serve the gravy separately.
  8. Time.
  9. — From 2 to 2.\ hours.
  10. Average Cost, 9d.
  11. to lod.
  12. per Ib.
  13. Sufficient for 6 or 7 persons.
  14. Seasonable during the winter months.
  15. Ingredients.
  16. — A pig's cheek, brown breadcrumbs.
  17. Method.
  18. — If the cheek has been cured and dried, soak it for 5 or 6 hours;
  19. if freshly pickled, simply wash it in 2 or 3 waters.
  20. Cover with warm water, bring to the boil, and simmer gently for 2,\ hours.
  21. Strip off the skin, cover rather thickly with l;ghtly-browned breadcrumbs, and bake in the oven for \ an hour.
  22. Serve either hot or cold.
  23. Time.
  24. — To cook, 3 hours.
  25. Average Cost, 8d.
  26. per Ib.
  27. Seasonable in winter.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Pastry brush
Source public domain per archive.org metadata; unverified
Credit

From Mrs. Beeton's household management (1907), printed page 634, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.