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Calf's Foot Jelly
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
174Calories
6 gProtein
30 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein6.1 g
Carbohydrates30 g
Fiber1.4 g
Sugars26 g
Total Fat4.4 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol163 mg
Sodium78 mg
Potassium135 mg
Calcium52 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C27 mg
Vitamin A71 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline131 mg
Caffeine0 mg
Water551 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.
CALF'S FOOT JELLY.— Boil 2 calves' feet in 4 quarts of water until it is reduced to 1 quart; strain, let it get cold, and take off the fat; then add the well-beaten whites of 7 eggs, the juice of 4 lemons, and 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.