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Pigs in Blankets or Huitres au Lit
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
169Calories
3 gProtein
1 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein2.9 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.3 g
Total Fat17 g
Saturated Fat6.5 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Cholesterol35 mg
Sodium67 mg
Potassium78 mg
Calcium30 mg
Iron2.3 mg
Magnesium9 mg
Phosphorus49 mg
Zinc20 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline39 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.
igs in Blankets^ or Huitres au Lit. — Season large 03'S- ters with salt and pepper. Cut very thin slices of fat hacon
Cook this with the app: pantry check, scaling, and the assistant.