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Pig's Feet, Boiled (au Naturel)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 3 hours to simmer. Serves 2.
Presented as published in 1892. 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
93Calories
3 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein2.7 g
Carbohydrates21 g
Fiber4.7 g
Sugars9.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium93 mg
Potassium536 mg
Calcium97 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A555 mcg
Vitamin E0.5 mg
Vitamin K214 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate59 mcg
Choline16 mg
Caffeine0 mg
Water690 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1184. The excerpt below is the record exactly as published.
Pig's Feet, Boiled (au Naturel).— Scald and scrape the feet of a fully-grown porker, and carefully remove the covering of the toes. Split them in halves, lengthways, and bind them securely with tape in their original position. Put them into a stewpan, with a quart of stock or water, a bunch of parsley, a sprig of thjTne, a bay-leaf, two onions, two carrots, a stick of celery, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.