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Souse, or Head-cheese
From Harper's cook book encyclopædia, 1902
Serves 1
Store submerged in vinegar and water for preservation.
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
Nutrition per serving
944Calories
104 gProtein
10 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein104 g
Carbohydrates9.8 g
Fiber4.7 g
Sugars0.2 g
Total Fat53 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat6 g
Omega-30.2 g
Cholesterol332 mg
Sodium7375 mg
Potassium1939 mg
Calcium191 mg
Iron5.8 mg
Magnesium155 mg
Phosphorus1065 mg
Zinc11 mg
Copper0.5 mg
Manganese4.8 mg
Vitamin D2.6 mcg
Vitamin C1.2 mg
Vitamin A19 mcg
Vitamin E1.6 mg
Vitamin K56 mcg
Vitamin B63.3 mg
Vitamin B123.3 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)28 mg
Folate14 mcg
Choline263 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 304. The excerpt below is the record exactly as published.
Souse, or Head-cheese. — Take the head, tongue, and feet of one or more fine, well-grown porkers ; clean these pieces well, and soak in water for twelve hours. Then boil until the flesh will slip easily from the bones ; chop the meat, and season with salt, black pepper, cloves, sage, or sweet- marjora
Cook this with the app: pantry check, scaling, and the assistant.