Calf's Foot Jelly

Name: Calf's Foot Jelly
Ingredients: 4 calf’s feet; in 4 quarts of water; 6 ounces of sugar; 1 ounce of salt; 1 leaf of mace; jounce ginger; cinnamon; a piece of lemon peel; a little juice; 2 whites of eggs

From Gancel's culinary encyclopedia of modern cooking, 1920

Presented as published in 1920. 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

850Calories

14 gProtein

187 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories850 kcal

Protein14 g

Carbohydrates187 g

Fiber11 g

Sugars174 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium11264 mg

Potassium346 mg

Calcium315 mg

Iron2.9 mg

Magnesium67 mg

Phosphorus211 mg

Zinc1.6 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C129 mg

Vitamin A163 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate61 mcg

Choline303 mg

Caffeine0 mg

Water3940 g

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 58. The excerpt below is the record exactly as published.

4 calf’s feet' in 4 quarts of water, until the meat is detached from the bones, strain the jelly and add 6 ounces of sugar, 1 ounce of salt, 1 leaf of mace, jounce ginger and cinnamon, a piece of lemon peel and a little juice, clarify and add 2 whites of eggs

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