Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- a gill of water
- pepper
- salt
- sage
- vinegar
Directions
A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces are fried, place them on their dish to keep hot before the fire, and when all is done, throw some chopped onions and sage leaves into the pan, to be fried of a light colour; add a very little flour, pepper, and salt, a gill of water, and a few drops of vinegar; boil up this gravy, and pour it over the pig's fry.