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Pig's Harslet
From With a saucepan over the sea, 1902
Serves 2
Serve with a brown gravy made of stock and flavored with sherry.
Presented as published in 1902. 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
515Calories
71 gProtein
8 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein71 g
Carbohydrates8.2 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol681 mg
Sodium190 mg
Potassium1194 mg
Calcium28 mg
Iron20 mg
Magnesium72 mg
Phosphorus1120 mg
Zinc9.3 mg
Copper12 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C6.3 mg
Vitamin A64186 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B12193 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)5.6 mg
Niacin (B3)42 mg
Folate3.9 mcg
Choline57 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 42. The excerpt below is the record exactly as published.
PIG'S HARSLET. (English.) Wash and dry i pound of calf's liver, i pair of sweetbreads, ^ pound of fresh pork. Cut these into very thin slices, add salt, pepper, sage, and chopped onion
Cook this with the app: pantry check, scaling, and the assistant.