Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one head add one heart
- one tongue
- four small onions
- salt
- pepper
- sage
Directions
Mrs. C. Bradley.
To one head add one heart, one-half li\er and one tongue ; first clean the head very nicely, then put it in a brine for twenty-four hours ; then boil it until it is very soft, pick out the bones and chop very fine ; then add salt, pepper, four small onions and a little sage, if you wish ; mix it very thoroughly and put it in a colander and set it over a kettle of hot water over night ; in the morning put in the press and press it as cheese.
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 ; boil up with the vinegar, and then pour over the pig's feet. Let them stand for two or three days, when they will be ready for use.