{"id":6326,"slug":"boiled-pig-s-feet","title":"Boiled pig's feet.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pig's feet","cheesecloth","cold water","salt","whole black peppers","carrot","onion","bouquet garni"],"ingredients_norm":["pig's foot","cheesecloth","cold water","salt","whole black pepper","carrot","onion","bouquet garni"],"steps":["Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked.","Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni.","Boil until well done.","If necessary to keep them after cooking, place in an earthern pot in their own broth."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w128:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a1f174ec1e2744393761bbabedfec01f69ca1b38bf34297b23cc9d4a93872d65","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T16:51:22Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-pig-s-feet"}