Pork Cheese
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 98. The excerpt below is the record exactly as published.
PORK CHEESE. Cold roast pork, 2 pounds. Mace, 14 teaspoon. Pork fat, 1/2 paund. Nutmeg, a pinch. Salt and pepper. Sage, Vz teaspoon. Grated lemon peel, i/£ teaspoon. TCed pepper, a few grains. Chopped parsley, 1 tablespoon. Stock.
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