Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 1 cupful of crumbs
- 1 saltspoonful salt
- 1 saltspoonful pepper
- 1/2 cup of soup stock
- 1/2 onion chopped
- 2 tablespoonsful powdered sage
- 3 tablespoonsful melted butter
- 1/2 nutmeg grated
- 2 eggs well beaten
Directions
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia, Pa._
Take a young pig, after thoroughly cleaning inside, rinse it out with salt, soda and water, then again with cold water, wiping pig dry inside and out. Prepare following dressing: 1 cupful of crumbs, ½ onion chopped, 2 tablespoonsful powdered sage, 3 tablespoonsful melted butter, 1 saltspoonful salt, 1 saltspoonful pepper, ½ nutmeg grated, and yolks of 2 eggs well beaten. Moisten with ½ cup of soup stock. Stuff pig into its original size and shape, sew up, place in kneeling posture, dredge with flour, pour a little hot salted water in dripping pan, baste with butter and water 3 times as the pig warms; afterward with gravy from the pan. When it begins to smoke all over rub every 20 minutes with rag dipped in melted butter. This will keep skin from cracking. Roast in moderate oven 2 hours, place pig on dish with parsley and celery tops, a wreath around neck, and sprig or apple in mouth. Thicken gravy with brown flour.