Headcheese (English Brawn)
From Blue Ribbon cook book, 1905
Serve with hot or baked mashed potatoes.
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 cook book (1905) by Blue Ribbon Limited, page 20. The excerpt below is the record exactly as published.
Headcheese (English Brawn)—The cheeks of pigs’ heads are reserved for salting with the hams and shoulders; the remainder is cut in pieces and soaked over night in salted water
Cook this with the app: pantry check, scaling, and the assistant.