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A Pig in Jelly
From Virginia Cookery-book, 1884
Serves 8
Serve as a cold dish.
Presented as published in 1884. 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
113Calories
1 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein1.4 g
Carbohydrates12 g
Fiber4.1 g
Sugars1.3 g
Total Fat3.5 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium139 mg
Calcium56 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline3.5 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 73. The excerpt below is the record exactly as published.
A Pig in Jblly.* Set oil 9, stewps^n with a calf's foot, split, and a quart of water ; let this stew gently a considerable time, then put in a small pig cut into quarters; put in the feet, add three or four blades of mace, four cloves, a little grated lemon*peel, and some salt; let this boil for some time over a slow fiye ; then put in a pint of strong white-wine and the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.