FORCED PIG'S EARS

Name: FORCED PIG'S EARS
Ingredients: Parboil 2 pairs of pig's ears; an anchovy; sage; parsley; a quarter of a pound of chopped suet; bread crumbs; pepper; a little salt; the yolks of 2 eggs

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1513Calories

23 gProtein

79 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories1513 kcal

Protein23 g

Carbohydrates79 g

Fiber4.9 g

Sugars6.9 g

Total Fat122 g

Saturated Fat64 g

Monounsaturated Fat41 g

Polyunsaturated Fat7.4 g

Cholesterol448 mg

Sodium962 mg

Potassium289 mg

Calcium253 mg

Iron6.5 mg

Magnesium52 mg

Phosphorus338 mg

Zinc2.7 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E2.8 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.3 mg

Folate167 mcg

Choline304 mg

Caffeine0 mg

Water31 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.

FORCED pig's EARS Parboil 2 pairs of pig's ears; make a force- meat of an anchovy, sage, parsley, a quarter of a pound of chopped suet, bread crumbs, pepper, and a little salt ; mix with the yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.