Pigs' Feet in Jelly

Ingredients

• one dozen pigs' feet
• one tablespoonful of salt
• two quarts of good vinegar
• one bay leaf
• two tablespoonfuls of sugar
• one dozen whole cloves
• six tiny red peppers
• one-half teaspoonful of salt
• one quart of boiling water

Method

1. 1

   Scrape and clean pigs' feet, cover with boiling water, add salt, and simmer until tender.

2. 2

   Transfer to a crock with onion slices.

3. 3

   Boil vinegar, bay leaf, sugar, cloves, peppers, and salt, add boiling water, and pour over feet.

4. 4

   Let stand for two days before using.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 24. The excerpt below is the record exactly as published.

Pigs' Feet in Jelly. — Thoroughly scrape and clean one dozen pigs' feet Place them in a kettle, cover with boiling water, add one tablespoonful of salt and simmer steadily until tender. Transfer the feet to a stone crock, placing between them thin slices of onion. Heat and boil to- gether for five minutes two quarts of good vinegar, one bay leaf, two tablespoon fuls of sugar, one dozen whole cloves, six tiny red peppers, and one-half teaspoonful of salt. Add one 4uart of boiling water

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