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Roasted Suckling Pig Stuffed with Apples a la Perigueux
From The Swedish, French, American cook book, 1918
Serves 5
This dish is generally used for Thanksgiving, Christmas, New Year, or any large dinner feast.
Presented as published in 1918. 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
734Calories
14 gProtein
116 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein14 g
Carbohydrates116 g
Fiber8.5 g
Sugars49 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol50 mg
Sodium2545 mg
Potassium446 mg
Calcium324 mg
Iron5.1 mg
Magnesium62 mg
Phosphorus196 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A153 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate5.4 mcg
Choline13 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 244. The excerpt below is the record exactly as published.
Roasted Suckling Pig Stuffed with Apples a la Perigueux Cochon de lait, farcie de Pommes, & la Perigueux Clean and wash a suckling pig and then stuff. Stuffing. Take six large apples; core and peel well and cut in dices; put in a pan on stove with two cups water and half cup sugar; cook until tender, then drain the water carefully off. Cut five cups bread in small dices; mix bread and apples together; add pinch of cinnamon, pinch of nutmeg, half cup melted butter, some salt and pepper, two tablespoons chopped parsley
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Cook this with the app: pantry check, scaling, and the assistant.