vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickled Pigs' Feet
From The farm cook & rule book, 1923
Serves 6
Spices are optional.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 102. The excerpt below is the record exactly as published.
Pickled Pigs' Feet Soak the feet from which the toes have been removed over- night in cold water. Cover with fresh water in the morning and boil slowly until the meat is very tender. Salt is added for sea- soning during the cooking. Remove the pigs' feet from the ket- tle, split them and pack in a stone jar. Pour on sufficient hot vinegar to cover. Spices may be added if one wishes. To 1 quart of vinegar, 1 tablespoonful of whole cloves, the same amount of peppercorns and 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.