Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons of salt to eight feet
- 0 pounds lean pork
- 1 foot is enough
- ten min- utes
- salt
- pepper
Directions
When pigs' feet are wanted for a breakfast dish they must be boiled the previous day. 1 foot is enough for each person; scrape the feet and wash them thoroughly ; then tie each one in a seperate piece of cheesecloth and put all into a stew pan with 2 tablespoons of salt to eight feet, and boiling water enough to cover them; let the water boil up once ; then set the pan back where the feet will simmer for six hours ; at the end of that time take the pan from the fire and set it where its contents will become cool ; when cold, remove the feet to a platter and drain them, but do not take off the cloth. In the morning remove the cloth and split the feet; dredge with salt, pepper and Hour, and broil over clear coals for ten min- utes ; place on a warm platter ; season with salt, pepper and but- ter. Miss Parloa.
7^0 pounds lean pork, 2Yi pounds fat pork, 3 oz. salt, ^/^ oz. summer savory powdered, % oz. sage leaves powdered, 1 oz. ground pepper ; put the meat with the fat and lean mixed together through a coarse meat chopper ; add the seasonings, rubbing them in with the hands ; finally grind the seasoned meat as fine as possible ; pack the sausage in a jar, pouring % an inch or more oi melted lard over it. " Mrs.W. M. Hoffer.