The 1901 Cookbook Archive
No. 960 — Roast Suckling Pig
English historical translation of Molokhovets recipe No. 960 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and roast a suckling pig as described in the cookbook's introductory note.
Serve with a pickled salad.
To provide
1 suckling pig 1–1½ spoonfuls of Provençal olive oil | 1–2 spoonfuls of butter The amount depends on the size and fatness of the pig |
Historical editorial note: The original gives no independent roasting directions; its preparation is contained in the introductory note.
Original source: Read Russian recipe No. 960. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.