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Sucking Pig, a la Francaise
From Cooking for profit, 1886
Serves 8
Presented as published in 1886. 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
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium6.1 mg
Potassium15 mg
Calcium5 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus5.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline0.5 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 321. The excerpt below is the record exactly as published.
Sucking Pig, a la Francaise. To make the stuffing; fry a minced onion in some fat, throw in a spoonful of sage, then a quantity of finely minced bread crumbs and ladleful of broth to moisten. Stir around in the frying pan until well mingled, season with salt and pepper, stufi the pig
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