vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Pig
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
433Calories
35 gProtein
23 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein35 g
Carbohydrates23 g
Fiber1 g
Sugars3.3 g
Total Fat25 g
Saturated Fat8.7 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol751 mg
Sodium327 mg
Potassium570 mg
Calcium132 mg
Iron5.2 mg
Magnesium35 mg
Phosphorus475 mg
Zinc5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C39 mg
Vitamin A320 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate173 mcg
Choline608 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 48. The excerpt below is the record exactly as published.
four eggd. Cook this and stuff the pig with it; sew the pig up and put it in the oven to roast ; baste it often with a brush or swab dipped in olive oil, dust a little sugar over it, and brown it evenly. Take off the head before serving, take out the brains, put them in a stewpan; add to them some chopped parsley, pepper and salt, a cup of the gravy from the pig, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.