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Roast Pig
From The Cook County cook book, 1912
Serves 8
Serve the pig on a large platter surrounded with parsley.
Presented as published in 1912. 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
16Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.5 g
Carbohydrates3.1 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44 mg
Potassium9 mg
Calcium3.2 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.8 mcg
Choline0.5 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 235. The excerpt below is the record exactly as published.
ROAST PIG. — Wash thoroughly inside and ouside a six- weeks'-old pig; wipe dry with a towel. Salt the inside and stuff it with a fowl dressing; sew it up, place it in a kneeling posture in a dripping-pan, baste with water and butter a few times, as the pig warms. Roast for 2 or 3 hrs. Make a gravy by skimming off most of. the grease; stir in the pan a tablespoon of flour, use enough water to make it the right consistency
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