Pickled Pig's Feet
From The national course in home economics, 1917
Serves 6
Ensure enough gravy to cover the meat.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 100. The excerpt below is the record exactly as published.
PICKLED PIG'S FEET. Take three pounds of pig's shanks, one pound of veal from the shoulder. See that the butcher has cleaned them nicely. It is a safe precaution to scald the feet again and scrape them. Then put water over them, whole peppers, salt, bay-leaves and a little onion, and cook. When done remove the meat from the bones and cut into small pieces, then strain the liquid and put it back in the kettle with one-half of a cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.