Head Cheese
From The Pocumtuc housewife, 1897
Serve when cold.
Presented as published in 1897. 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
Nutrition per serving
600Calories
96 gProtein
16 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein96 g
Carbohydrates16 g
Fiber6.6 g
Sugars0.2 g
Total Fat19 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium340 mg
Calcium122 mg
Iron22 mg
Magnesium46 mg
Phosphorus1250 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A8.8 mcg
Vitamin E0.3 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.2 mcg
Choline3.1 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 8. The excerpt below is the record exactly as published.
Head Cheese^ Boil head and cheeks until the meat drops from the bones. Chop fine, season high with salt, pepper, sage, (summer savory if you like
Cook this with the app: pantry check, scaling, and the assistant.