Fig's Feet

Name: Fig's Feet
Ingredients: Four pigs feet; one and one-half pints of milk; one teaspoonful of salt; one-half teaspoonful of pepper; one ounce of flour

From My mother's cook book, 1902

Pig's feet can also be broiled after boiling.

Presented as published in 1902. 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

545Calories

27 gProtein

57 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein27 g

Carbohydrates57 g

Fiber0.3 g

Sugars35 g

Total Fat24 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium2612 mg

Potassium1151 mg

Calcium911 mg

Iron1.7 mg

Magnesium97 mg

Phosphorus771 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.7 mg

Folate46 mcg

Choline130 mg

Caffeine0 mg

Water647 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 94. The excerpt below is the record exactly as published.

Fig's Feet. — Four pigs feet, one and one-half pints of milk, one teaspoonful of salt, one-half teaspoonful of pepper, one ounce of flour

Cook this with the app: pantry check, scaling, and the assistant.