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How to Cook Pig's Feet
From The Toronto Cook Book, 1915
Serves 2
Very delicate and tender, suitable for frying, broiling, and pickling.
Presented as published in 1915. 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
106Calories
12 gProtein
0 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories106 kcal
Protein12 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.3 g
Saturated Fat1.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium66 mg
Potassium32 mg
Calcium35 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5 mcg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 147. The excerpt below is the record exactly as published.
How to Cook Pig's Feet Put the feet in boiling water to remove the skin. Wrap each foot in a piece of cloth — tieing it well with a cord. Boil them three or four hours
Cook this with the app: pantry check, scaling, and the assistant.