Name: Sweet Breads and Brains
Ingredients: 6 lbs coarse sea salt; 1 lb Freeze-Em-Pickle; 5 gallons water; Zanzibar Brand Pickled Tongue Seasoning (8 to 10 ounces per 100 lbs)

Sweet Breads and Brains

Ingredients

6 lbs coarse sea salt
1 lb Freeze-Em-Pickle
5 gallons water
Zanzibar Brand Pickled Tongue Seasoning (8 to 10 ounces per 100 lbs)

Directions

Clean the pig's feet thoroughly.
Cure the feet in a brine made from salt, Freeze-Em-Pickle, and water for 4 to 5 days.
Boil a kettle of water, then add the cured feet and simmer for about 4 hours until cooked through.
Cool the feet by running cold water over them until they are completely cool.
Split the feet in half and pack them. Use 60 grains strong vinegar for long-term storage or 40 grains for immediate use.

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.