vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pig a la Tartare
From Modern cookery, in all its branches, 1884
Serves 2
Curried crumbs and a curry sauce can provide a variation.
Presented as published in 1884. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0.8 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3.2 g
Omega-30.9 g
Cholesterol0 mg
Sodium1167 mg
Potassium0.2 mg
Calcium0.7 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 235. The excerpt below is the record exactly as published.
PIG A LA TARTARE When the shoulders of a cold roast pig are left entire, take them off with care, remove the skin, trim them into good form, dip them into clarified butter or very pure salad oil, then into fine crumbs highly seasoned with cayenne and mixed with about a half- teaspoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.