Pork Cheese
From Cassell's dictionary of cookery, 1892
Serves 10
Time to bake: 1 hour.
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 1275. The excerpt below is the record exactly as published.
Pork Cheese. — Take four pounds of rather under-dressed cold roast pork, one poimd of which should be fat, and the rest lean. Cut it into small neat pieces, and season rather highly with pepper and salt. Chop small six or eight large sage-leaves, and mix with them two table-spoonfuls of minced parsley, half a tea-spoonful of powdered thvme, half a tea- spoonful of powdered marjoram, foiu- blades of powdered mace, a tea-spoonful of minced lemon- rind, and a quarter of a nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.