Souse
From The Pocumtuc housewife, 1897
Cut in slices, dip in flour, and fry brown.
Presented as published in 1897. 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 The Pocumtuc housewife (1897), page 7. The excerpt below is the record exactly as published.
Souse. Mrs. M. S. Stebbins. Pigs feet, ears, skins, etc., should be scalded and cleaned. Boil four or five hours, until very soft, Skim out and pack in a jar, throwing in cloves, salt, pepper, as it is put in. Put a plate and a weight on top. Pour over hot vinegar
Cook this with the app: pantry check, scaling, and the assistant.