vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Souse
From The Rural cook book, 1907
Serves 6
Can be eaten cold or fried.
Presented as published in 1907. 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
335Calories
4 gProtein
50 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein4.2 g
Carbohydrates50 g
Fiber14 g
Sugars17 g
Total Fat18 g
Saturated Fat5.2 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium68 mg
Potassium366 mg
Calcium200 mg
Iron8.4 mg
Magnesium112 mg
Phosphorus69 mg
Zinc1.4 mg
Copper1.3 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A21 mcg
Vitamin E0.9 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate41 mcg
Choline4 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 27. The excerpt below is the record exactly as published.
Souse. — Clean pig's ears and feet well ; cover them with cold water slightly salted and boil until tender. Pack in stone jars while hot, and cover while you make ready for pickle. To half a gallon of good cider vinegar allow half a ciip of white sugar, three .dozen whole black pep- pers, a dozen blades of mace and a dozen cloves
Cook this with the app: pantry check, scaling, and the assistant.