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Calf's-Foot Jelly
From A guide to modern cookery, 1909
Serves 2
For clarification, proceed as directed hereafter.
Presented as published in 1909. 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
524Calories
2 gProtein
135 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein1.7 g
Carbohydrates135 g
Fiber3.1 g
Sugars126 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium343 mg
Calcium76 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline4.1 mg
Caffeine0 mg
Water601 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 438. The excerpt below is the record exactly as published.
one and three-quarters pints of water apiece. Skim as thoroughly as possible; cover, and then cook very gently for seven hours. This done, strain the cooking-liquor and clear it of all grease; test its strength, after having cooled a little of it on ice; rectify it if necessary with sufficient filtered water, and once more test it by means of ice. Per quart of calf’s-foot jelly, add eight oz. of sugar, a mite of cinnamon, half the rind of an orange and lemon, and all their juice
Cook this with the app: pantry check, scaling, and the assistant.