Jelly of Pig’s Feet and Ears

Name: Jelly of Pig’s Feet and Ears
Ingredients: Clean and prepare as for soused pig’s feet; throw in half a handful of chopped sage; the same of parsley; seasoning of pepper; salt; and mace

From The universal cookery book, 1887

Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 19. The excerpt below is the record exactly as published.

Jelly of Pig’s Feet and Ears. Clean and prepare as for soused pig’s feet, then boil them in a very small quantity of water till every bone can be taken out ; throw in half a handful of chopped sage, the same of parsley, and a seasoning of pepper, salt, and mace

Cook this with the app: pantry check, scaling, and the assistant.