Calf's Foot Broth
From The national course in home economics, 1917
Serves 6
Carrie Phillips
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 52. The excerpt below is the record exactly as published.
CALF'S FOOT BROTH. Have two feet thoroughly cleaned. Then put them in three quarts of water, and let it boil until it wastes away to three pints. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, as you want it, and add salt and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.