Headcheese (English Brawn)
From Blue Ribbon and Pure Gold cook book, 1905
Mustard, spiced vinegar, catsup, or pickles are used as condiments.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 20. The excerpt below is the record exactly as published.
Headcheese (English Brawn)—The cheeks of pigs’ head are reserved for salting with the hams and shoulders; the remainder is cut in pieces and soaked over night in salted water; the next morning wash thoroughly and put over the fire in a kettle with just enough water to cover the meat (the cleansed pigs’ feet may be added). Simmer slowly until the bones will easily separate from the meat, then take it up in a pan and pick out every bone; cut the meat into small pieces, season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.