Pigs' Feet Souse
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Best served hot, suitable for supper.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 30. The excerpt below is the record exactly as published.
Pigs' Feet Souse. Take the legs and feet of two pigs about eight mches long from the toes up, cut them in two about four inches long each, cut off the entire foot, singe off the hairs, soak them over night in warm water, putting in two even teaspoons of soda as a cleanser. In the morning scrape them well, dipping them in hot lye, then wash them in two more waters. They must be scraped and soaked till they look white. Then put over to boil for one-half hour, throw off that water and put on another with salt. Skim often; let boil till the bones will easily pull out, but do not pull them out, but put them in a jar with half vinegar
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Cook this with the app: pantry check, scaling, and the assistant.