vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Calf's Foot Blancmange
From The century cook book, 1894
Serves 6
Can be made savory by using salt and herbs instead of sugar.
Presented as published in 1894. 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
117Calories
7 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein6.6 g
Carbohydrates10 g
Fiber1.8 g
Sugars8.5 g
Total Fat6 g
Saturated Fat3.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium75 mg
Potassium282 mg
Calcium227 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus183 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C22 mg
Vitamin A66 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate6.1 mcg
Choline55 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 107. The excerpt below is the record exactly as published.
Calf s Foot Blancmange. One calf's foot, one quart of milk, one egg, sugar, nutmeg and lemon, or seasoning to taste. Get a calf's foot that has been already cooked, such as is sold in first-class markets and put it on the fire with milk enough to cover it, a strip of lemon peel, a piece of nutmeg, and sugar to taste
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