Roast Pork
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a teaspoonful of powdered sage
- four pounds of pork
- five pound roast
Method
- The piece termed the sparerib is the best for roasting.
- Wipe the meat with a damp towel.
- Season it with salt, pepper, and sage, using a teaspoonful of powdered sage to four pounds of pork.
- Follow the directions for roast rib of beef, cooking a four or five pound roast for two hours.
- Any of the following named vegetables may be served with roast pork: white potatoes, sweet potatoes, rice, hominy, squash, turnips, onions, etc.;
- and apple sauce always is desirable.