Souse
From The household cook book, 1902
Serves 8
Do not use earthenware jars.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 111. The excerpt below is the record exactly as published.
SOUSE — Clean the ears, feet and gristly part (not the fat) of the pig's head; let them soak 12 hours in brine, then take out, scrape clean, and soak again in fresh brine. Then wash, put them in cold water, and boil gently until the bones loosen from the meat. Then put the meat in jars (not earthenware, or the vinegar will act on it) and cover with boiling hot spiced vinegar
Cook this with the app: pantry check, scaling, and the assistant.