Pig's Cheek, Pickled (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for eight or nine persons.
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 1182. The excerpt below is the record exactly as published.
Pig's Cheek, Pickled (another way).— Wash a couple of pig's cheeks, strew a handful of salt over them, and leave them for twenty- four hours. Drain them, and dry them well with a soft cloth. Powder and mix the following ingredients : — A quarter of a pound of common salt, a quarter of a pound of moist sugar, one ounce of saltpetre, and haK an ounce of ground pepper
Cook this with the app: pantry check, scaling, and the assistant.