Cinghiale in agro dolce
From The gourmet's guide to Europe, 1903
A unique dish with a sweet and sour flavor.
Presented as published in 1903. 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
2042Calories
221 gProtein
129 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories2042 kcal
Protein221 g
Carbohydrates129 g
Fiber11 g
Sugars111 g
Total Fat65 g
Saturated Fat28 g
Monounsaturated Fat23 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol8 mg
Sodium26 mg
Potassium856 mg
Calcium202 mg
Iron8.7 mg
Magnesium160 mg
Phosphorus1446 mg
Zinc2.2 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A20 mcg
Vitamin E0.9 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)41 mg
Folate9 mcg
Choline5.7 mg
Caffeine43 mg
Water903 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 147. The excerpt below is the record exactly as published.
Cinghiale in agro dolce is wild boar cooked in a sauce of chocolate, sugar, plums, pinolis , red currant, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.