gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickled Pig's Feet
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Nice eaten just so, or heated up in boiling water, or split, rolled in flour, and fried a nice brown on both sides in hot fat. Will keep indefinitely.
Presented as published in 1907. 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
489Calories
53 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein53 g
Carbohydrates2.1 g
Fiber0.9 g
Sugars0 g
Total Fat29 g
Saturated Fat8.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol200 mg
Sodium303 mg
Potassium179 mg
Calcium177 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus174 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate23 mcg
Choline0.5 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 203. The excerpt below is the record exactly as published.
Pickled Pig's Feet ] Soak the feet over night in cold water, remove the toes and scrape clean, boil until very tender, and salt before they are done. Pack in a stone jar or keg and cover with hot, spiced vinegar, using whole cloves, allspice and pepper
Cook this with the app: pantry check, scaling, and the assistant.