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Potted Head

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Potted Head

Ingredients

Directions

  1. Mrs. Robert Sneddon.

  2. Slit a beef's head in quarters or less, and put in a tub with a strong brine for several days. Boil the feet until the hoofs can be removed, and put them in the same brine. Wash vi-ell, and rinse and vi-ash in fresh cold water. Then put in a pot full of water, -and boil all night, or until the meat all comes off the bones. Take out all the bones, return to the kettle, season with salt and pepper, and boil about 20 minutes. When cold, serve in slices.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 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 Martin, Maria Ewing, Mrs., [from old catalog] comp. 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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