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Pig's Cheeks, Potted
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a standing breakfast dish.
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
Nutrition per serving
31Calories
1 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.9 g
Carbohydrates2.2 g
Fiber0.9 g
Sugars0.1 g
Total Fat2.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium5.1 mg
Potassium28 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.5 mcg
Choline0.4 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
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 Cheeks, Potted.— Take a large pig's head, split it open, take out the brains, and cut off the ears. Let it soak in cold water j for twenty-four hours, then put the cheek, with j the tongue, into a saucepan, cover with cold j water, bring slowly to the boil, and let the I meat simmer gently imtil it is so tender that i the bones can be easily di-awn out. Draw off the skin, if possible in one piece, and while the meat is stUl hot mince it quickly, and i season rather highly with pepper, salt, and j grated nutmeg
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