Americandairy-freenut-freeegg-freesoy-free

Pigs in Blankets

Name: Pigs in Blankets
Yield: 1 servings
Cuisine: American
Ingredients: some large plump oysters; salt; pepper; a thin slice of fat bacon; pinning the bacon with a wooden toothpick; small pieces of toasted white or graham bread

From The home cook book, 1905

Serves 1

Serve hot.

Presented as published in 1905. 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

262Calories

10 gProtein

34 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories262 kcal

Protein10 g

Carbohydrates34 g

Fiber1.7 g

Sugars4.1 g

Total Fat9.2 g

Saturated Fat2.7 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol31 mg

Sodium485 mg

Potassium189 mg

Calcium102 mg

Iron4.4 mg

Magnesium27 mg

Phosphorus137 mg

Zinc20 mg

Copper1.5 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A8.3 mcg

Vitamin E0.6 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate66 mcg

Choline50 mg

Caffeine0 mg

Water70 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 27. The excerpt below is the record exactly as published.

PIGS IN BLANKETS Drain some large plump oysters, and salt and pepper them. Round each oyster wrap a thin slice of fat bacon, pinning the bacon with a wooden toothpick. Lay in a hot frying-pan and cook until the bacon is a crisp light brown. Lay upon small pieces of toasted white or graham bread

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