Pig’s Fry

Name: Pig’s Fry
Ingredients: 1/2 lb. Pig’s Fry; 1/2 lb. Potatoes; 1/2 lb. Onions; 1 teaspoonful of Sage; Salt, and Pepper

From Gas cookery, 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

268Calories

7 gProtein

61 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories268 kcal

Protein7.2 g

Carbohydrates61 g

Fiber8.9 g

Sugars11 g

Total Fat0.5 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium23 mg

Potassium1302 mg

Calcium91 mg

Iron2.5 mg

Magnesium78 mg

Phosphorus196 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A2.1 mcg

Vitamin E0.1 mg

Vitamin K17 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.7 mg

Folate79 mcg

Choline42 mg

Caffeine0 mg

Water382 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 16. The excerpt below is the record exactly as published.

2 lb. Pig’s Fry, yi. lb. Potatoes, l/2 lb. Onions, i teaspoonful of Sage, Salt, and Pepper

Cook this with the app: pantry check, scaling, and the assistant.