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Pie of Suckling Pig with Mushrooms a la Gustaf
From The Swedish, French, American cook book, 1918
Serves 4
Ideal for using leftover meat.
Presented as published in 1918. 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
208Calories
1 gProtein
4 gCarbs
24 gFat
Full nutrition (24 nutrients)
Calories208 kcal
Protein1.4 g
Carbohydrates3.7 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol68 mg
Sodium12 mg
Potassium60 mg
Calcium37 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 246. The excerpt below is the record exactly as published.
Pie of Suckling Pig with Mushrooms a la Gustaf Pate de Cochon de lait , aux Champignons, a la Gustaf When part of a suckling pig is left over, it can be made into a delicious dish as follows: Cut the meat in pieces; put on stove with some stock, fresh-peeled mushrooms, pepper and salt to taste; let simmer until tender — from fifteen to thirty minutes. Put one tablespoon butter in a saucepan; add one heaping tablespoon flour, then the juice from the pig and mushrooms; stir until creamy; add the pig and mushrooms; season with pepper and salt to taste; then add some cream
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