Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- 3 vinegar to 1-3 liquor
- 3 liquor
- pepper
- salt
- vinegar
Directions
crock, and pour over melted lard to fill all crevices and cover the top. Cover with a plate and set in a cool place, and remove as needed, but you must heat lard up and pour back each time to keep covered with lard as be- fore.
Pickled Souse. Take off the horny parts of feet and toes, scrape, clean and wash thoroughly, singe off the stray hairs. Place in a kettle with plenty of water, boil, skim, pour off water and add fresh and boil until the bones will pull out easily; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer; mix some good cider vinegar with the liquor in which they were boiled, us- ing 2-3 vinegar to 1-3 liquor, and fill up the jar. Take out as wanted.
Jellied Souse.
Second way: When the feet have boiled until perfectly tender, remove all the bones' and pack tight in a stone jar, pouring liquid as above over to just cover. When wanted for use, it will be jellied and can be sliced down cold.