Opossums and Young Figs
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
1010Calories
31 gProtein
208 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1010 kcal
Protein31 g
Carbohydrates208 g
Fiber22 g
Sugars38 g
Total Fat7.3 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium1571 mg
Potassium3218 mg
Calcium506 mg
Iron26 mg
Magnesium225 mg
Phosphorus485 mg
Zinc4.3 mg
Copper3.5 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B61.6 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate213 mcg
Choline38 mg
Caffeine0 mg
Water857 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 21. The excerpt below is the record exactly as published.
Opossums and Young Figs Are roasted alike. After cleaning the opossum or pig stuff him with bread crumbs, chopped onion and sage or summer savory for seasoning, boiled Irish and sweet potatoes (the latter especially with the 'possum) and whole boiled onions
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