Pigs' Feet in Batter
From Use and preparation of food, 1919
Presented as published in 1919. 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
679Calories
28 gProtein
110 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein28 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium2969 mg
Potassium606 mg
Calcium614 mg
Iron8.4 mg
Magnesium70 mg
Phosphorus578 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 72. The excerpt below is the record exactly as published.
pigs' feet IN BATTER. Use fresh, well-cleaned pigs' feet, which have been split down the center. Bring to a boil in water enough to cover and cook four to five hours in the 112 USE AND PREPARATION OF FOOD. fireless cooker, with a welMieated stone, or simmer gently over a fire. AVlien they are thoroughly softened dip In a batter made from 1 cup flour, 1 cup of milk, 1 egg, 1 teaspoon leaking powder, and 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.