Head Cheese
From The national course in home economics, 1917
Serves 10
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 100. The excerpt below is the record exactly as published.
HEAD CHEESE. Take the head, ears and feet of a pig after being cleaned thoroughly. Boil them till tender in water that is salted. When done chop very fine and season with salt
Cook this with the app: pantry check, scaling, and the assistant.