Calf-Foot Jelly

Name: Calf-Foot Jelly
Ingredients: An ox foot or a knap bone; The juice and thin rind of 4 lemons; 1 lb. Demerara sugar; 1 oz. cinnamon stick; 4 fresh eggs

From The Samaritan cookery book, 1903

Presented as published in 1903. 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

3071Calories

26 gProtein

703 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories3071 kcal

Protein26 g

Carbohydrates703 g

Fiber15 g

Sugars676 g

Total Fat19 g

Saturated Fat6.4 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium307 mg

Potassium595 mg

Calcium477 mg

Iron8.4 mg

Magnesium55 mg

Phosphorus421 mg

Zinc3.3 mg

Copper0.3 mg

Manganese5.3 mg

Vitamin D4 mcg

Vitamin C1.1 mg

Vitamin A324 mcg

Vitamin E2.8 mg

Vitamin K9.4 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate96 mcg

Choline591 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 68. The excerpt below is the record exactly as published.

CALF-FOOT JELLY. An ox foot or a knap bone. I The juice and thin rind of 4 ^ lb. Demerara sugar. lemons. 1 oz. cinnamon stick. ) 4 fresh eggs

Cook this with the app: pantry check, scaling, and the assistant.