Calf’s Head Cheese
From Original White House Cookbook, 1887
Serves 10
Spread each slice with made mustard.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 82. The excerpt below is the record exactly as published.
CALF’S HEAD CHEESE. Boil a calf’s head in water enough to cover it, until the meat leaves the bones; then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt, a heaping tablespoonful of salt and a teaspoonful of pepper will be suffi- cient; if liked, add a tablespoonful of finely chopped sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.