Pigs' Feet, Fried
From The Pattern cook-book, 1890
Serves 1
Drain well before serving.
Presented as published in 1890. 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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 80. The excerpt below is the record exactly as published.
pigs' feet, fried. Split the feet through the middle lengthwise, and boil them until tender, but not so much that the meat will separate from the bones. After draining well, dip each piece in beaten ^^g and then in rolled cracker- crumbs seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.