To Roast Sucking-Pig
From Chambers's cookery for young housewives, 1894
Serve with apple sauce in a separate tureen.
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
9420Calories
323 gProtein
1706 gCarbs
201 gFat
Full nutrition (33 nutrients)
Calories9420 kcal
Protein323 g
Carbohydrates1706 g
Fiber105 g
Sugars180 g
Total Fat201 g
Saturated Fat33 g
Monounsaturated Fat28 g
Polyunsaturated Fat47 g
Cholesterol213 mg
Sodium19562 mg
Potassium5296 mg
Calcium4240 mg
Iron114 mg
Magnesium1011 mg
Phosphorus3937 mg
Zinc38 mg
Copper6.4 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C176 mg
Vitamin A11 mcg
Vitamin E2.1 mg
Vitamin K186 mcg
Vitamin B62.8 mg
Vitamin B128.4 mcg
Thiamin (B1)22 mg
Riboflavin (B2)9.3 mg
Niacin (B3)154 mg
Folate2442 mcg
Choline361 mg
Caffeine0 mg
Water921 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 8. The excerpt below is the record exactly as published.
TO ROAST SUCKING-PIG. 1 sucking-pig. I pint beef gravy. I pint apple sauce. 5 lb. bread crumbs. 3 oz. butter. 1 table-spoonful chopped sage. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.