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Souse
From The new home cook book, 1896
Serves 5
A traditional pickled dish.
Presented as published in 1896. 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
488Calories
41 gProtein
5 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein41 g
Carbohydrates4.6 g
Fiber0.2 g
Sugars1.5 g
Total Fat25 g
Saturated Fat8.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol154 mg
Sodium314 mg
Potassium392 mg
Calcium113 mg
Iron3.6 mg
Magnesium33 mg
Phosphorus137 mg
Zinc1 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate9.4 mcg
Choline0.2 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new home cook book (1896), page 49. The excerpt below is the record exactly as published.
SOUSE. When the pig's feet and ears are well cleaned and scraped, put in cold water, and over the fire to boil ; when tender, put them in a jar ; prepare a pickle of half a gal- lon of cider vinegar, whole black pepper, mace and cloves
Cook this with the app: pantry check, scaling, and the assistant.