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Broiled Pig's Feet
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
Nutrition per serving
684Calories
31 gProtein
109 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein31 g
Carbohydrates109 g
Fiber12 g
Sugars21 g
Total Fat25 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol239 mg
Sodium1006 mg
Potassium1116 mg
Calcium366 mg
Iron8.8 mg
Magnesium101 mg
Phosphorus411 mg
Zinc3.3 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C55 mg
Vitamin A1256 mcg
Vitamin E1.7 mg
Vitamin K435 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.3 mg
Folate238 mcg
Choline188 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 11. The excerpt below is the record exactly as published.
BROILED PIG'S FEET— Thoroughly clean as many pig's feet as are required, and split lengthwise in halves, tying them with a broad tape so they will not open in cooking. Put in a saucepan with a seasoning of parsley, thyme, bayleaf, allspice, carrots and onions, with sufficient water to cover. Boil slowly until tender, and let them cool in the liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with salt and pepper and cover with bread crumbs seasoned with very finely chopped shallot
Cook this with the app: pantry check, scaling, and the assistant.