Pepper Pot
A historical recipe from The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855).
A historical recipe
The Philadelphia Housewife; or, Family Receipt Book, by Hodgson, Mary, active 1855 (1855). Project Gutenberg eBook #52815.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Philadelphia Housewife, by Hodgson, Mary, active 1855 (1855). Digitised by Project Gutenberg, eBook #52815 (https://www.gutenberg.org/ebooks/52815). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Clean well two sets of calves’ feet;
- put them into a pot with three or four pounds of tripe and six quarts of water, and some cayenne pepper;
- cover them and let them boil till perfectly tender;
- strain the liquid, and cut the tripe in small pieces;
- put it in the liquid with some salt, three sliced onions, two potatoes, sweet marjoram, parsley and thyme cut up fine, and some small round dumplings made of butter and flour;
- send hot to the table.