Calf's Foot Jelly

Name: Calf's Foot Jelly
Ingredients: one calf's foot; one quart water; the stiff-beaten whites of two eggs; sherry to taste; sugar to taste

From Council cook book, 1908

Presented as published in 1908. 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

33Calories

6 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories33 kcal

Protein6.4 g

Carbohydrates1.4 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium28 mg

Potassium9.5 mg

Calcium28 mg

Iron0 mg

Magnesium9.5 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water997 g

As published

This recipe was extracted from Council cook book (1908), page 15. The excerpt below is the record exactly as published.

Calf's Foot Jelly. After carefully washing one calf's foot, put it on with one quart water. Boil from four to five hours. Strain and let stand overnight. Put on stove next day and when it begins to boil add the stiff- beaten whites of two eggs; boil till clear, then strain through cheesecloth. Add sherry and sugar to taste

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