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Calf's Feet Broth

Name: Calf's Feet Broth
Yield: 6 servings
Ingredients: two well-cleaned calf’s feet; half a pound of lean beef; three or four slices of white bread half an inch thick; three quarts of water; a little salt

From Mrs. Roundell's Practical cookery book, 1898

Serves 6

Presented as published in 1898. 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

98Calories

10 gProtein

7 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories98 kcal

Protein9.6 g

Carbohydrates7.4 g

Fiber0.3 g

Sugars0.8 g

Total Fat3.3 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol25 mg

Sodium1727 mg

Potassium149 mg

Calcium52 mg

Iron1.3 mg

Magnesium16 mg

Phosphorus95 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.8 mg

Folate1.9 mcg

Choline23 mg

Caffeine0 mg

Water505 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 298. The excerpt below is the record exactly as published.

CALFS FEET BROTH 433 Calf s Feet Broth. — Take two well-cleaned calf’s feet (see page 190), half a pound of lean beef, and three or four slices of white bread half an inch thick, leaving the crust on. Or use the bottom of a tin loaf. Put all into three quarts of water with a little salt

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