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Pigs' Feet (as cooked in St. Menehould)

Name: Pigs' Feet (as cooked in St. Menehould)
Yield: 2 servings
Ingredients: 2 large feet; put in a quart of stock, or broth; salt; pepper; a carrot; an onion; parsley; thyme; a bayleaf; a clove; two pieces of celery

From With a saucepan over the sea, 1902

Serves 2

Serve hot with Tartare sauce or cream sauce.

Presented as published in 1902. 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

84Calories

4 gProtein

15 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories84 kcal

Protein4.5 g

Carbohydrates15 g

Fiber3 g

Sugars6.7 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol9.5 mg

Sodium1825 mg

Potassium422 mg

Calcium80 mg

Iron0.9 mg

Magnesium27 mg

Phosphorus62 mg

Zinc0.6 mg

Copper0.1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C7.3 mg

Vitamin A251 mcg

Vitamin E0.6 mg

Vitamin K7.8 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate21 mcg

Choline13 mg

Caffeine0 mg

Water594 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 36. The excerpt below is the record exactly as published.

PIGS' FEET (as cooked in St. Menehould). Clean and split 2 large feet, then tie them securely and put in a quart of stock, or broth, with salt, pepper, a carrot, an onion, parsley, thyme, a bayleaf, a clove, and two pieces of celery

Cook this with the app: pantry check, scaling, and the assistant.