Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 ibs
- 3 good sized onions may be cut into small pieces
- vinegar
Directions
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First: — Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or Ears, and put them in a kettle on a stove, or fire or in a steam jacket kettle.
Second: — Add just enough cold water to entirely cover them.
Third: — B©il until the Meat can be removed from the bones.
Fourth: — Eemove the Meat from the bones, and put it back into the water in which it was boiled; then add to this water enough White Wine Vinegar to give it a nice sour taste. The quantity of vinegar will depend upon its strength.
Fifth: — Add the following proportions of spice, which can be changed to suit the amount of Souse you are making. For 100 Ibs. Souse use:
2 Ibs. of Granulated Sugar.
8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.
Sixth: — Mix the spice with the Meat, and boil about 15 minutes; then remove from the fire. Put the Souse into square tin pans, and allow it to set 24 hours be- fore removal. If desired,, a lemon and 2 or 3 good sized Onions may be cut into small pieces, and mixed in the Souse before it is boiled; some like this, and some prefer it without Onion or Lemon. Do not use too much Lemon as it will make the Souse taste bitter.