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Fried Pig's Fry
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry the slices is about twenty minutes. Sufficient for three or four persons.
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
70Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.2 g
Carbohydrates16 g
Fiber1.9 g
Sugars8.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium153 mg
Calcium20 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline6.1 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1185. The excerpt below is the record exactly as published.
two large onions and one large apple, and fry them in melted butter imtil they are quite soft. Dredge a table-spoonful of flour over them, and add a pinch of cayenne, a large pinch of salt, a tea-spoonful of moist sugar, and a tea-spoonful of made mustard. Pour over these a table-spoon- ful of vinegar, and stir the sauce over a gentle fire for four minutes. Add two table-spoonfuls of claret, and servo. Time to fry the slices, about twenty minutes. Probable cost, 8d. per poimd. Sufficient for three or four persons. Pig's Fry (another way). — Procure a fresh pig's fry
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