Roast Pig
From The universal cookery book, 1887
Serve with sauce in the middle and some in a boat.
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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 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 ; put this in the inside of the pig ; rub the pig over with milk and butter
Cook this with the app: pantry check, scaling, and the assistant.