Little Pigs in Blankets
From The Fredericksburg home kitchen cook book, 1921
Recipe by MRS. F. L. FREY.
Presented as published in 1921. 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
126Calories
5 gProtein
16 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein4.8 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat6.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol11 mg
Sodium125 mg
Potassium365 mg
Calcium112 mg
Iron2.5 mg
Magnesium45 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.5 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate4.3 mcg
Choline10 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 4. The excerpt below is the record exactly as published.
Little Pigs in Blankets. Take large oysters and around each oyster wrap a thin slice of bacon, securing with wooden tooth picks. Season with salt, pepper, and a little butter
Cook this with the app: pantry check, scaling, and the assistant.