Pickled Pig's Feet
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
30Calories
0 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.3 g
Carbohydrates7.9 g
Fiber1.8 g
Sugars4 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium96 mg
Potassium66 mg
Calcium32 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline2.1 mg
Caffeine0 mg
Water0.6 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 5. The excerpt below is the record exactly as published.
Pickled Pig's Feet. Scrape and wash the pig's feet, cover with salt and water; let stand two days then put in more salt and let stand two days more; boil about two hours, slip out the bones and pour vinegar ^over with a few cloves and a stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.