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Sucking Pig (Roast)
From The white ribbon cook book, 1894
Serves 1
Roasting time is about 2 hours for a small pig.
Presented as published in 1894. 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
758Calories
21 gProtein
77 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein21 g
Carbohydrates77 g
Fiber9.3 g
Sugars5.9 g
Total Fat54 g
Saturated Fat5 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol52 mg
Sodium659 mg
Potassium468 mg
Calcium374 mg
Iron8.6 mg
Magnesium97 mg
Phosphorus219 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A37 mcg
Vitamin E9.6 mg
Vitamin K223 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate158 mcg
Choline26 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 31. The excerpt below is the record exactly as published.
Sucking Pig (Roast)— Pig, 3 oz. of bread- crumbs, 18 sage leaves, pepper and salt, table- spoonful of butter, salad oil to baste with, table- spoonful of lemon juice, }4 pi^* of gravy. Stuff the pig with finely grated bread-crumbs, minced sage, pepper and salt, and a tablespoon- ful of butter. Take care these are well blended. After stuffing the pig sew up the slit neatly, truss the legs back, to allow the inside to be roasted, put in oven, and directly it is dry have ready some butter tied in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting; do not allow the pig to burn in any part. Then take }4 pill* of gravy, 1 tables poonful of lemon juic
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