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Apple Calf’s Feet Jelly
From Modern cookery, in all its branches, 1884
Serves 5
Use good quality apples and adjust sugar based on the season.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
431Calories
15 gProtein
77 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein15 g
Carbohydrates77 g
Fiber5.5 g
Sugars65 g
Total Fat9.8 g
Saturated Fat3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol302 mg
Sodium320 mg
Potassium445 mg
Calcium105 mg
Iron2.3 mg
Magnesium27 mg
Phosphorus217 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C64 mg
Vitamin A133 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate53 mcg
Choline256 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 407. The excerpt below is the record exactly as published.
APPLE calf’s FEET JLLLY. Pour a quart of prepared apple-juice (see page 45G), on a pound of fresh apples pared and cored, and simmer them until they are well broken ; strain the juice, and let it stand until cold ; then measure, and put a pint and a half of it into a stewpan with a quart of calf’s feet stock (see page 453), nine ounces of sugar broken small, or roughly pounded, the juice of two fine lemons, and the thin rinds of one and a half, with the whites and shells of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.