Pigs' Feet
From War cook book, 1918
Presented as published in 1918. 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
791Calories
24 gProtein
140 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein24 g
Carbohydrates140 g
Fiber6.7 g
Sugars14 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2967 mg
Potassium662 mg
Calcium590 mg
Iron8.3 mg
Magnesium83 mg
Phosphorus586 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.3 mg
Folate266 mcg
Choline190 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 9. The excerpt below is the record exactly as published.
PIGS' FEET. Get fresh, well-cleaned pigs' feet and have them split down the center; w^ash w^ell and bring to a boil in enough water to cover. Place in fireless cooker with well-heated stone for four to five hours. At the end of this time they should be thoroughly softened. Make a batter, using one cup of milk, one and a fourth cups of corn flour, one egg, one teaspoonful of baking pow- der and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.