Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- three tablespoonfuls melted butter
- a cup of bread crumbs
- a teaspoonful of salt
- a cup of warm water
- two tea- spoonfuls powdered sage
- two well-beaten eggs
Directions
A month old pig, if well-grown and plump, is best for this pur- pose. For dressing, take a cup of bread crumbs, an onion, two tea- spoonfuls powdered sage, three tablespoonfuls melted butter, a salt spoonful of pepper, half a teaspoonful of salt, two well-beaten eggs. Mix all these ingredients, except the eggs, together, incorporatmg them well ; moisten with half a cup of warm water or milk ; beat in the eggs and stuff the pig into his natural size and shape. Sew it up and bind the fore feet backward, the hind feet forward and close to the body and skewer them into the proper position ; dry it well and dredge with flour. Put it to roast with a little hot water, slightly salted, in the drip- ping pan ; baste with butter and water three times, as the pig generally warms afterward with the dripping. When it begins to steam rub it over every five minutes or so with a cloth dipped in melted butter. Do not omit this precaution if you would have the skm tender and soft after it begins to brown. A month-old pig will require about an hour and three-quarters or two hours, and sometimes longer, to roast if the tire be brisk and steady.