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Broiled Pig's Feet, Special
From The Hotel St. Francis cook book, 1919
Serves 1
See sauce special below.
Presented as published in 1919. 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
300Calories
11 gProtein
59 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein11 g
Carbohydrates59 g
Fiber9 g
Sugars3.9 g
Total Fat4 g
Saturated Fat4.9 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol0 mg
Sodium10144 mg
Potassium452 mg
Calcium227 mg
Iron5.4 mg
Magnesium69 mg
Phosphorus139 mg
Zinc1.2 mg
Copper0.5 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate68 mcg
Choline12 mg
Caffeine0 mg
Water7.1 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 262. The excerpt below is the record exactly as published.
Broiled pig's feet, special. Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.