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Pig’s Fry or Harslet, Fried
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
565Calories
5 gProtein
19 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein5.5 g
Carbohydrates19 g
Fiber3.2 g
Sugars6.6 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Cholesterol54 mg
Sodium639 mg
Potassium307 mg
Calcium52 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus74 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C11 mg
Vitamin A3.1 mcg
Vitamin E1.6 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate32 mcg
Choline77 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 389. The excerpt below is the record exactly as published.
Pig’s Fry or Harslet, Fried Pig’s fry. A little flour. Seasoning. 2 table-sps. dripping. 1 or 2 onions. 1 tea-sp. powdered sage. 4 pt. stock or gravy
Cook this with the app: pantry check, scaling, and the assistant.