Soused Pig’s Feet
From The universal cookery book, 1887
Tripe can be pickled similarly.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 19. The excerpt below is the record exactly as published.
Soused Pig’s Feet. Take the ears, feet, and upper part of the head ; scrape clean, boil until the meat is tender ; take it 4 6 JELLY OF PIG'S FEET AND EARS. up ; flavor properly, and put into pure vinegar; spice as you like
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