Head Cheese
From The new home cook book, 1896
Serves 10
A traditional method for preserving meat.
Presented as published in 1896. 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 new home cook book (1896), page 48. The excerpt below is the record exactly as published.
HEAD CHEESE. Mrs. C. Bradley. To one head add one heart, one-half li\er and one tongue ; first clean the head very nicely, then put it in a brine for twenty-four hours ; then boil it until it is very soft, pick out the bones and chop very fine ; then add salt, pepper, four small onions and a little sage
Cook this with the app: pantry check, scaling, and the assistant.