Italian Pork Cheese
From Cassell's dictionary of cookery, 1892
Serves 2
Time: an hour or more. Probable cost: 2s.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 756. The excerpt below is the record exactly as published.
Italian Pork Cheese. — Season rather highly with salt, pepper, and herbs (sage, thyme, parsley, and sweet basil), about a pound of lean pork cut into small bits. Chop finely a pound and a half of the inside fat of the pig
Cook this with the app: pantry check, scaling, and the assistant.