Pork, Pickled, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Pickled pork is generally served with fowls or other white meats.
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 1290. The excerpt below is the record exactly as published.
Pork, Pickled, Boiled.— If the pork be very salt, let it soak for an hour before it is dressed. Put it into a saucepan
Cook this with the app: pantry check, scaling, and the assistant.