Boiled Pig's Feet
From The Cook County cook book, 1912
Serves 6
Recipe contributed by Mrs. Conklin.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 232. The excerpt below is the record exactly as published.
BOILED PIG'S FEET.— Take the fore feet, cut off the hocks, clean and scrape them well; place two feet together and roll them up tightly in common muslin; tie or sew them so that they will keep in perfect shape, and boil them 7 hrs. on a moderate fire — they will then be very soft; lift them out carefully and let them cool off; then remove the muslin and you will find them like jelly. Serve with vinegar, or split them and roll in bread crumbs or cracker dust, and fry or broil them. Serve with a little tart sauce
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Cook this with the app: pantry check, scaling, and the assistant.