Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two-thirds vinegar to one third liquor
- pepper
- salt
- vinegar
Directions
Take off the horny parts of feet and toes, scrape, clean and wash thoroughly, and if needed, singe off the hairs, place in a kettle with plenty of water, boil, skim, pour off water and add fresh, and boil until the bones will pull out easily ; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer ; mix some good cider vinegar with the liquor in which feet were boiled, using two-thirds vinegar to one third liquor, and fill up jar. When wanted for the table, take out a sufificient quantity, put in a hot skillet, add more vinegar, salt and pepper if needed ; boil until thoroughly heated, stir in a smooth thicken- ing of flour and water, and boil until flour is cooked ; serve hot as a nice breakfast dish ; or, when the feet have boiled until perfectly tender, remove the bones and pack in stone jar as above. Slice down cold, when wanted for use.