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Pig's Feet a la Ste. Menehould
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
175Calories
13 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein13 g
Carbohydrates17 g
Fiber1.7 g
Sugars7.6 g
Total Fat6.1 g
Saturated Fat1.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium390 mg
Potassium435 mg
Calcium49 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A128 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate31 mcg
Choline28 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 72. The excerpt below is the record exactly as published.
PIG'S FEET A LA STE. MENEHOULD. Procure four large pig's feet, pickle them for eight days in common salt brine, then wash and boil them in a quart 170 PRACTICAL HOUSEHOLD COOKERY. of ordinary stock for about three hours and a half, properly seasoned with a " bouquet garni/' one carrot, two onions, and half a head of celery
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