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Edible Hog Chitterlings

Handle chitterlings immediately after cleaning to prevent spoilage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Edible Hog Chitterlings

Ingredients

Directions

  1. Clean hog chitterlings thoroughly in running cold water.

  2. Soak chitterlings in ice water until ready to use.

  3. Drain chitterlings overnight in a cold room.

  4. Pack chitterlings in fine salt, ensuring they are not exposed to air.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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