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Roast Sucking Pig
From Consult me, 1902
Serves 8
Garnish with the ears and jaws. Serve with gravy and lemon or bread sauce.
Presented as published in 1902. 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
121Calories
2 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein1.8 g
Carbohydrates27 g
Fiber0.8 g
Sugars1.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium99 mg
Potassium29 mg
Calcium29 mg
Iron1 mg
Magnesium6 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline2.2 mg
Caffeine0 mg
Water3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 380. The excerpt below is the record exactly as published.
oast a Sucking Pig. — Get it when just killed ; this is of great advantage. Let it be scalded. Put some sago, crumbs of bread, salt, and pepper, into the belly, and sew it up. Observe to skewer the legs back, or the under part will not be crisp. Lay it to a brisk fire till dry ; then rub the pig with butter
Cook this with the app: pantry check, scaling, and the assistant.