Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mashed Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups mashed potato
- one-fourth cup of butter
- two tablespoonfuls of chopped onion
- one-fourth teaspoonful of pepper
- one teaspoonful of salt
- one teaspoonful sage
- a slice of lemon in the mouth
- pepper
- salt
- sage
Directions
Select a pig from three to five weeks old. Wash well and stuff with a potato stuffing.
Stuffing. — Two cups mashed potato, season with one-fourth cup of butter, two tablespoonfuls of chopped onion, one-fourth teaspoonful of pepper, one teaspoonful of salt, one teaspoonful sage, stuff and sew.
Skewer the fore legs forward and the hind ones backward. Rub over with softened butter, sprinkle with flour, salt and pepper. Put in a hot over with a little water in the pan. Baste often with melted but- ter at first to soften the skin. Bake about three hours or until tender when tried with a fork. Arrange on the platter in a bed of parslev, with a slice of lemon in the mouth. Serve with apple sauce or fried apples.