Stewed Pig’s Fry
From Cookery for busy lives and small incomes, 1890
If necessary, add more water, taking care not to make the stew too wet.
Presented as published in 1890. 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
1690Calories
41 gProtein
392 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1690 kcal
Protein41 g
Carbohydrates392 g
Fiber48 g
Sugars64 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium121 mg
Potassium8473 mg
Calcium305 mg
Iron16 mg
Magnesium462 mg
Phosphorus1161 mg
Zinc6.1 mg
Copper2.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C394 mg
Vitamin A7.2 mcg
Vitamin E0.4 mg
Vitamin K40 mcg
Vitamin B65.9 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate329 mcg
Choline250 mg
Caffeine0 mg
Water2016 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 3. The excerpt below is the record exactly as published.
Stewed Pig’s Fry Required. — 1 pig’s fry, a few sage leaves, 2 large apples, 2 large onions, 4 lbs. of potatoes, pepper and salt to taste, dripping
Cook this with the app: pantry check, scaling, and the assistant.