The 1901 Cookbook Archive
No. 4114 — Uses for a Pig's Head
English historical translation of Molokhovets recipe No. 4114 from the 1901 Russian cookbook, retaining original methods and measures.
First cut off the head. A particularly handsome head with well-shaped ears was left whole for Easter, salted and smoked as described in recipe No. 4129.
A less attractive head is cut into two parts: the lower jaw is salted and smoked, while the brain is removed from the upper part and the remaining head used for aspic in recipe No. 4137.
Historical editorial note: Historical pork curing and smoking must not be taken as validated modern processing.
Original source: Read Russian recipe No. 4114. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.