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Pigs' Feet in Jelly
From European and American cuisine, 1914
Serves 12
Serve cold for supper or lunch.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 232. The excerpt below is the record exactly as published.
Pigs^ Feet in Jelly. — Glean and wash the feet well, pat them over the fire with boiling salt water, boil y^ hour ; take out and rinse with cold water, pouring away the water in which they were boiled, and return the feet to same kettle again ; cover with half vinegar and half water, adding to 1 gallon of liquor, 1 tablespoonf ul salt, 2 of sugar, 1 of whole peppers, 2 bay leaves, 1 teaspoonful whole cloves, 3 blades of mace, 1 teaspoonful thyme tied in a cloth, and 4 large onions cut into pieces
Cook this with the app: pantry check, scaling, and the assistant.