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Pig's Cheek
From A year's cookery, 1880
Serves 4
Bread-raspings can be bought or made at home.
Presented as published in 1880. 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
41Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.4 g
Saturated Fat1.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Cholesterol5.6 mg
Sodium3.9 mg
Potassium9.3 mg
Calcium2 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus5.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 50. The excerpt below is the record exactly as published.
Pig’s Cheek. Potted Pheasant. Toast, Buttered and Dried. Marmalade. Brown and White Bread and Butter. Mil It Toast. Giblet Soup. A Large Capon, or two Fowls Stuffed Sausages. Potatoes and Boiled Broccoli. Gooseberry Pie made of Bottled Gooseberries. Cream if it may be allowed. Cheese. Brown and White Bread and Butter. Greengage Jam. Sultana Cake. Chicken Salad (made of small pieces left from dinner). Baked Custard Tart. Breakfast. — A pig’s cheek
Cook this with the app: pantry check, scaling, and the assistant.