Name: Fresh Tripe and Pigs Feet
Ingredients: one pound of cold- storine dissolved in three gallons of water; three gallons of water

Fresh Tripe and Pigs Feet

Ingredients

one pound of cold- storine dissolved in three gallons of water
three gallons of water

Directions

Fresh Tripe and Fresh Pig 's Feet turn dark and spoil very easily, but by placing them every evening in a Cold-Storine solution made of one pound of Cold- Storine dissolved in three gallons of water, they can be kept in a good condition for a number of days. Every morning they may be taken out of the solu- tion, and those not sold during the day should be put back into the Cold-Storine solution overnight. The so- lution for Tripe and Pig's Feet should not be used for storing anything else in it.

By B. Heller & Co. 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. See the original page.

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Fresh Tripe and Pigs Feet