Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 gallon of hot water
- salt
- pepper
- cloves
- nutmeg
- cinnamon
Directions
MRS. M. R. KELLOGG.
Pig's head is good baked with beans, or cured and smoked. It is also good prepared with spices. Boil the several parts of the entire head, and the feet, in the same way as for souse. All must be boiled so perfectly tender as to have the meat easily separated from the bones. After it is neatly separated, chop the meat while warm and season with salt, pepper, cloves, nutmeg and cinnamon. Put it in a strong bag, and, placing a weight on it, let it remain until cold; or put it in any convenient dish, placing a plate with a weight on it to press the meat. Cut in' slices when used.
MRS. C. H. SWEENEV.
After boiling a pig's head and feet for head-cheese, take a cup of the meat and chop fine; put it in one gallon of hot water; when it boils hard, stir in meal to make the consistency of mush. Salt to taste, pour into a square bread-pan and, when cold, cut in slices and fry for breakfast.