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To Fry Pigs Feet

Name: To Fry Pigs Feet
Yield: 1 servings
Ingredients: When done remove large bones; % pint of flour; 1 egg beaten light; 1 teaspoon of salt; 1 teaspoon of lard; % teacup of buttermilk; add milk until of right consistency

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

628Calories

23 gProtein

103 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein23 g

Carbohydrates103 g

Fiber0 g

Sugars5.9 g

Total Fat14 g

Saturated Fat5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol40 mg

Sodium2497 mg

Potassium351 mg

Calcium183 mg

Iron7.2 mg

Magnesium47 mg

Phosphorus258 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A57 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.8 mg

Folate209 mcg

Choline20 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 44. The excerpt below is the record exactly as published.

To Pry Pigs Peet. When done remove large bones, press feet closely in a crock, making as compact as if in a mold ; when cold cut in slices and fry in batter made with % pint of flour, 1 egg beaten light, 1 teaspoon of salt, 1 teaspoon of lard, % teacup of buttermilk with a pinch of soda ; add milk until of right consistency

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