Estimated Nutrition (whole recipe, rough)
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 |
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
- 52 gems
- pepper
- salt
- vinegar
Directions
Thoroughly singe, scrape and wash the pig's feet. Put in a kettle to boil ; boilintr until the meat will leave the bones. Take the meat and bones from the kettle leaving the liquid. Separate the bones from the meat and chop it fine. Return the meat to the liquid, season with pepper and salt, and if you like a little vinegar. Put into moulds and the jelly will be ready for use the next day, after taking off the fat that will come to the top. This must be kept in a cool place.
Mrs. A. D. A.
52 GEMS FOR THE KITCHEN.