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Sauce (Currant) for Roast Sucking Pig
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
69Calories
2 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein1.8 g
Carbohydrates11 g
Fiber1.3 g
Sugars0.7 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium79 mg
Potassium74 mg
Calcium37 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline1.7 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 192. The excerpt below is the record exactly as published.
SAUCE (CURRANT), for Roast Sucking Pig. — Take a pint of water, put in two ounces of currants, a good piece of bread crumb, a blade of mace, and a little whole pepper ; the spice should be tied up in a piece of muslin ; boil together for about six minutes, and then pour off the water, take out the spice, and beat up the bread with a good piece of butter and a little cream ; add a glass of wine, and sweeten with loaf sugar
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