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Soused Pigs' Feet

Name: Soused Pigs' Feet
Yield: 6 servings
Ingredients: cold water for three hours; a quart of best cider vinegar; a dozen whole cloves; whole black pepper; salt; sliced onion (if liked)

From Kirmess cook book, 1907

Serves 6

Ready to eat in a day or two.

Presented as published in 1907. 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

61Calories

1 gProtein

8 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories61 kcal

Protein0.6 g

Carbohydrates8 g

Fiber3.4 g

Sugars0.9 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium36 mg

Potassium218 mg

Calcium75 mg

Iron1.5 mg

Magnesium34 mg

Phosphorus23 mg

Zinc0.3 mg

Copper0.1 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.8 mcg

Vitamin E0.9 mg

Vitamin K14 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.5 mcg

Choline3.7 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 69. The excerpt below is the record exactly as published.

SOUSED PIGS' FEET. Mrs. T. K. Egherty New York. Soak them in cold water for three hours, then wash and scrub them until they are clean. Soak in salted water over night, then put them in a kettle, cover with cold water and boil until tender. Boil a quart of best cider vinegar, with a dozen whole cloves, whole black pepper and a little sliced onion (if liked)

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