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Sucking Pig, Baked

Name: Sucking Pig, Baked
Yield: 6 servings
Ingredients: Prepare in the same way as for roasting; rub it over with white of egg; baste it well with butter

From Consult me, 1902

Serves 6

Presented as published in 1902. 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

41Calories

1 gProtein

0 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories41 kcal

Protein0.9 g

Carbohydrates0.2 g

Fiber0 g

Sugars0 g

Total Fat4.2 g

Saturated Fat3.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium0 mg

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water7.2 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 482. The excerpt below is the record exactly as published.

SUCKING PIG, Baked.— Pre- pare in the same way as for roasting, and rub it over with white of egg, which has been slightly beaten. Baste it well with butter

Cook this with the app: pantry check, scaling, and the assistant.