vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Pig
From Buckeye cookery, 1892
Serves 8
Some use turkey-dressing instead.
Presented as published in 1892. 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
581Calories
11 gProtein
125 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein11 g
Carbohydrates125 g
Fiber6.1 g
Sugars2.5 g
Total Fat14 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol33 mg
Sodium12 mg
Potassium226 mg
Calcium6.7 mg
Iron1.7 mg
Magnesium50 mg
Phosphorus158 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline14 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 112. The excerpt below is the record exactly as published.
BAKED Pic. Take a pig about six weeks old, nicely prepared, score in squares, and rub lard all over it; make a dressing of two quarts of corn meal salted as if for bread, and mix to a stiff bread with boiling water; make into pans and bake. After this is baked brown, break it up, and add to it one-fourth pound of butter, pepper to taste. ys and thyme
Cook this with the app: pantry check, scaling, and the assistant.