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Roast Pig
From The new home cook book, 1896
Serves 10
Thicken the gravy with flour and add sherry and lemon juice before serving.
Presented as published in 1896. 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
210Calories
2 gProtein
8 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein1.9 g
Carbohydrates8.4 g
Fiber0.7 g
Sugars0.7 g
Total Fat19 g
Saturated Fat12 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol49 mg
Sodium491 mg
Potassium37 mg
Calcium30 mg
Iron0.6 mg
Magnesium6.7 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A157 mcg
Vitamin E0.6 mg
Vitamin K8.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline6.1 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new home cook book (1896), page 48. The excerpt below is the record exactly as published.
EOAST PIG. See that the pig has been well scalded ; put in the body a stuffing of dry bread crumbs, seasoned with sage, sail and pepper, and sew it up ; skewer the legs back or the under part will not crisp ; put in a hot oven after dredg- ing well with flour, and baste it frequently with melted butter while roasting, or rub the pig with a cloth wet with melted butter. When done, serve whole on a platter, and garnish with parsley and celery tops alternately. Take off some of the fat from the gravy, set the rest on the top VALUABLE RECIPES. 115 of the stove, thicken with a little flour, add a half glass of sherry wine, and the juice of half a lemon and serve in a gravy boat. HEAD CHEESE. Mrs. C. Bradley. To one head add one heart, one-half li\er and one tongue ; first clean the head very nicely, then put it in a brine for twenty-four hours ; then boil it until it is very soft, pick out the bones and chop very fine ; then add salt
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Cook this with the app: pantry check, scaling, and the assistant.