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Pig's Feet
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
112Calories
2 gProtein
4 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein2 g
Carbohydrates3.9 g
Fiber0.7 g
Sugars0 g
Total Fat10 g
Saturated Fat1.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol10 mg
Sodium251 mg
Potassium86 mg
Calcium14 mg
Iron1.3 mg
Magnesium7.4 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A4.6 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline5.6 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 327. The excerpt below is the record exactly as published.
PIG'S FEET. — Boil pickled pig's feet until tender, drain, cool, and pick the meat from the bones. Mix with finely cut celery or cabbage or potatoes, and serve with French dressing
Cook this with the app: pantry check, scaling, and the assistant.