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Roasted Suckling Pig Stuffed with Chestnuts a la Bordelaise
From The Swedish, French, American cook book, 1918
Serves 16
This dish is often served during festive occasions.
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
622Calories
15 gProtein
95 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein15 g
Carbohydrates95 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol40 mg
Sodium464 mg
Potassium1360 mg
Calcium81 mg
Iron3.4 mg
Magnesium97 mg
Phosphorus239 mg
Zinc1.6 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0.8 mcg
Vitamin C18 mg
Vitamin A15 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate131 mcg
Choline30 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 245. The excerpt below is the record exactly as published.
Roasted Suckling Pig Stuffed with Chestnuts a la Bordelaise Cochon de lait, farci de Marrons, a la Bordelaise Clean and wash a suckling pig and then stuff. Stuffing. Take two quarts of chestnuts; put in hot water and cook about ten minutes; remove shells and put in another pan with water (sufficient to cover them), some Madeira wine, and a little salt, and cook until soft; then chop fine. Mix with two pounds sausage meat; add some pepper and salt to taste. Stuff the pig; fasten it together; lay on the pan, with some water
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