Fried Pigs' Feet

Name: Fried Pigs' Feet
Ingredients: a teaspoonful of vinegar to serve; a cup of water; a piece of bread; 53 roast ham; one boil; 84 mrs; 66 scrabbled eggs; vinegar; salt; pepper

From an old cookbook · modernised transcription

By E. Putnam · From a historical cookbook (Internet Archive) · 10 ingredients

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Why it works: Bread and ham are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Fried Pigs' Feet

Ingredients

Directions

Make a batter with a' little flour, water, and a little salt. Dip the feet in to cover them. Have your fat hot, and fry them un- til quite brown. Make a little drawn butter, and add a teaspoonful of vinegar to serve with them.
PRIMARY COOK BOOK. 53 ROAST HAM.
Spit a ham, set it before a moderate fire to roast about two hours, turning the spit frequently ; then take it up on to a dish, peel off the rind, scrape all the fat out of
the roaster, put the ham to the fire to roast again about two hours more, basting it fre- quently in the same way as beef. To make the gravy, put the drippings from the roast- er into a saucepan, add a cup of water, a little flour, and give it one boil. Serve in a sauce-tureen. A roasted ham is far su- perior to a boiled one.
BEEAKFAST DISHES,
Beef-steak. Mutton-chops. Chickens. •
Liver, calf s or beef.
Ham and dropped eggs. Codfish, as scrod. Salmon, fresh or smoked. Mackerel, fresh or salt
Ham and eggs.
Salt pork and potatoes.
Fish-balls.
Broiled herrings and salt cod.
The under part of a cold ham grated fine is a very nice relish with breakfast.
Spread a piece of bread with butter, drop on to this a soft-boiled egg, strew over it a little grated ham, add a little salt, pepper, and a small bit of 'butter.
Mince-fish and potatoes ; salt fish ; eggs ;
PRIMARY COOK BOOK. 66
scrabbled eggs ; dropped eggs ; poached eggs ; omelet ; minced corned-beef and potatoes.

Nutrition, whole recipe (rough)

784Calories

46 gProtein

21 gFat

97 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By E. Putnam. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Bread + hamtop 7% of all pairs

Smell alikemoderate

Cooked together2,536 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Vinegar + peppertop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Ham + eggtop 17% of all pairs

Smell alikemoderate

Cooked together4,526 recipes

Shared aroma: 2,4-decadienal (seaweed).