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Pig's Ears, Lyonnaise
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories23 kcal
Protein0.7 g
Carbohydrates4.8 g
Total Fat0.1 g
Sodium0.1 mg
Potassium8.5 mg
Calcium1.2 mg
Iron0.4 mg
Magnesium1.7 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Water0.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 13. The excerpt below is the record exactly as published.
PIG'S EARS, LYONAISE— Singe off all the hair from pig's ears, scrape and wash well and cut lengthwise into strips. Place them in a saucepan with a little stock, add a small quantity of flour, a few slices of onion fried, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.