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Fried Pig's Feet
From Scientific cooking with scientific methods, 1911
Serves 2
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
53Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories53 kcal
Protein5.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium33 mg
Potassium16 mg
Calcium18 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.5 mcg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 55. The excerpt below is the record exactly as published.
Fried Pig's Feet. Split the feet, and sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.