Name: Potted Head
Ingredients: pepper; salt

Potted Head

Ingredients

pepper
salt

Directions

Take the half of a bullock's head and clean it; soak it in warm water ; also a cow heel ; let them stay in the water three hours, then boil them until tender. When done cut them in small pieces and lay them aside ; 'then strain the liquor in which they have been boiled ; let stand until cold, so that the fat may be easily skimmed off; put the whole into a saucepan ; boil for half an hour ; season with pepper and salt to taste. Pour it into a mold, or whatever dish is convenient ; put it in a cool place. When cold it will form a jeHy, and is ready for use.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. 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.