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Baked Pig

A young pig baked with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Pig

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the pig as for roasting.

  2. Truss the pig and place it in a baking dish.

  3. Thoroughly coat the pig with slightly beaten egg white.

Bake

  1. Bake in a preheated oven at 400°F (200°C) for 1 to 1.5 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pig
The main meat; its fat renders during roasting and helps keep the flesh moist.
Egg white
Forms a thin coating that promotes browning and a crisper, glossier skin.

The step that matters

Thoroughly coat the pig with egg white. An even layer of egg white gives uniform coverage, so the surface browns and crisps evenly rather than in patches. Thin, patchy coverage can leave pale or uneven areas.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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