Pig's Foot Souse
From The new Kentucky home cook book, 1884
Serves 10
It will keep until late in the spring.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 27. The excerpt below is the record exactly as published.
PIG'S FOOT SOUSE. Boil the feet until very tender. When cold, cut all the meat and gristly part from the bones, chop fine. To one dozen feet allow one pound of tender-loin boiled tender and chopped fine ; season well with salt, black and red pepper. "When the meat is all prepared, take part of the water in which the feet were boiled which has become jellied, put into a pot with the meat and half a tea-cupful of good cider vinegar, stir all together thoroughly, put into flat crocks; when cold, pour over more vinegar and a few grains of black pepper
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Cook this with the app: pantry check, scaling, and the assistant.