vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Currant Sauce for Sucking Pig
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a small pig.
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
608Calories
1 gProtein
6 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein1.2 g
Carbohydrates6.1 g
Fiber0.1 g
Sugars0.6 g
Total Fat59 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol154 mg
Sodium207 mg
Potassium167 mg
Calcium37 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A492 mcg
Vitamin E1.8 mg
Vitamin K5.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline18 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 445. The excerpt below is the record exactly as published.
Currant Sauce for Sucking Pig.— Wash and pick one ounce of cmrauts. Boil them in half a pint of water for a few minutes, and pour them over a cupful of finely-grated bread-crumbs. Let them soak for a wliilc. Beat them well with a fork, and stii- them into a cupful of good melted butter. Add two table- spoonfuls of the brown gravy made for the pig, a glass of port, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.