How to Cook Pig's Cheek

Name: How to Cook Pig's Cheek
Yield: 1 servings
Ingredients: Let a pickled pig's cheek boil gently; tie one-half of a pint of split peas; an ounce of butter; four well-beaten eggs

From The national course in home economics, 1917

Serves 1

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 98. The excerpt below is the record exactly as published.

HOW TO COOK PIG'S CHEEK. Let a pickled pig's cheek boil gently until tender. Tie one-half of a pint of split peas loosely in a cloth, put them in boiling water, and boil one hour; take them out, pass them through a hair sieve, and mix with the pulp a little pepper and salt, an ounce of butter, and four well-beaten eggs

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