Roast Pig

Name: Roast Pig
Ingredients: Soak in milk some light bread; boil some sage and onions in plenty of water; put the yolk of an egg to bind it a little; with pepper and salt; with pepper and salt

From The universal cookery book, 1887

Presented as published in 1887. 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

55Calories

3 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories55 kcal

Protein2.7 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.1 g

Total Fat4.5 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol184 mg

Sodium8.2 mg

Potassium19 mg

Calcium22 mg

Iron0.5 mg

Magnesium0.9 mg

Phosphorus66 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate25 mcg

Choline139 mg

Caffeine0 mg

Water8.9 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 18. The excerpt below is the record exactly as published.

Roast Pig: Charles Lamb. Roast Pig. Soak in milk some light bread ; boil some sage and onions in plenty of water, strain it off, and chop it very fine ; press the milk from the bread, and then mix the sage and onion with pepper and salt ; in the bread put the yolk of an egg to bind it a little

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