Why it works: Vinegar and mace are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,415 recipes. The science ↓
Pig's Feet and Ears Soused
Ingredients
Directions
Prepare and pickle
Clean the pig's feet and ears properly and remove the skin.
Boil them slowly until they are quite tender.
Split the feet and put them with the ears into salt and vinegar flavored with a little mace.
Cover the jar closely and set it away.
Coat and cook
When you use them, dry each piece well with a cloth.
Dip each piece first in beaten yolk of egg.
Then dip them in bread-crumbs.
Fry them nicely in butter or lard.
Or you may eat them cold, just out of the vinegar.
Keep the pickle fresh
If you intend keeping them some time, you must make a fresh pickle for them every other day.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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.
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.
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Vinegar + macetop 25% of all pairsSmell alikelowCooked together4,415 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salt
- Preserves the meat and seasons it through the pickling liquid.
- Vinegar
- Its acidity preserves the pickled pieces and gives them a sharp, tangy flavor.
- Mace
- Adds a warm, spiced aroma to the pickling liquid.
The step that matters
Dry each piece well before coating. Surface moisture stops the beaten egg and bread-crumbs from sticking evenly, and water in hot butter or lard causes spattering and uneven browning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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