Fried Pigs' Feet
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 149. The excerpt below is the record exactly as published.
Fried Pigs' Feet. Cook and cool the feet, as for broiling. Split them, and season well with salt, pepper, and lemon juice. Dip in beaten egg and then in bread crumbs, and fry in boil- ing fat for five minutes. Take up and drain, and serve at once on a hot dish. If eight feet be used, the ingredients needed with them will be two eggs, one pint of crumbs, one table- spoonful of salt, half a teaspoonful of pepper, and two table-spoonfuls of lemon juice
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