Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 quarts of vinegar
- 1 pint of water
- 2 tablespoons of sugar
- 1 dozen well-cleaned pigs' feet in a kettle
- 2 scant tablespoons salt
- 1 table- spoon peppercorn
- 2 bay leaves
- 5 min- utes
Directions
Miss Irene Hanley.
Put 1 dozen well-cleaned pigs' feet in a kettle; cover with cold water ; for each gallon allow 2 scant tablespoons salt ; boil until tender; while hot, transfer to a stone jar, putting here and there between them a large onion, sliced ; heat together 2 quarts of vinegar with 1 pint of water, 2 tablespoons of sugar, 1 table- spoon peppercorn, y2 ounce cloves, 2 bay leaves ; boil for 5 min- utes; pour over feet; cover and let stand one day before using.