Calf's Foot Broth
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 109. The excerpt below is the record exactly as published.
CALF'S FOOT BROTH.— Clean 2 feet thoroughly. Put them in 3 qts. of water, and let it boil until it wastes away to 3 pts. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, add salt and nutmeg, if desired
Cook this with the app: pantry check, scaling, and the assistant.