Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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-half cups of cracker crumbs
- one cup sweet milk
- two cups bread crumbs
- one ounce water head was boiled
- four quarts water
- 35 grease hot in fryingpan
- one small pig's head until thor- oughly done
- four hard-boiled eggs one
- three eggs
- pepper
- salt
- sage
Directions
grease hot in fryingpan. Put steak in and cover fryingpan with a lid till the steak is a nice brown; turn it over and cook for a few minutes over a moderate fire, till the other side is brown. Pork steak does not require pounding.
To Cook a Pig's Head. — Parboil it for half an hour, then take it out, wash and scrape off the scum; then put on again and cover with fresh water and boil till perfectly done and the water reduced by boiling till just enough for gravy. Dress with hard-boiled eggs sliced; decorate with parsley. It takes from breakfast till dinner, say four or five hours, to cook it enough; add water when needed. Clean the head well at first, soak it in salt and water over night so it will be white and gravy light color. — Mrs. Dr. Jackson.
Pig's Head Pudding. — Boil one small pig's head until thor- oughly done, then remove bones and cut fine with a meat chop- per. Mix with four hard-boiled eggs one and one-half cups of cracker crumbs and a little sweet milk. Season with butter, pepper, salt and celery seed. Put in pan and bake until done and serve hot. — Mrs. Ross Witherspoon.
Pig Head Pudding. — Boil the face of hoghead, or a small pig head, till bones drop out, cut meat up very fine, add three eggs, one cup sweet milk, two cups bread crumbs, one ounce water head was boiled in, salt and pepper to taste, bake to a light brown, about half hour. — Mrs. T. J. Deupree.
Scrapple. — Boil a pig's head two hours in four quarts water, with a little sage, salt and pepper ; cut the flesh from the bones, mince it fine and return it to the liquor ; add enough sifted corn- meal to thicken; simmer two hours, when it should be like soft mush, not too thick to pour; put in pans; when cold and stiff it is sliced and fried for breakfast. — Lebanon (Tenn.) Cook Book.
Souse. — Clean and soak for twelve hours a pig's head and feet; boil until the meat is ready to fall from the bones; take the meat and put in a chopping bowl, chop all together, adding