vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Calf's Foot Jelly
From The Institute cook book, 1913
Serves 8
This is much more nourishing than the commercial gelatine.
Presented as published in 1913. 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
124Calories
2 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein1.6 g
Carbohydrates31 g
Fiber0.7 g
Sugars28 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium39 mg
Calcium17 mg
Iron0.2 mg
Magnesium5.5 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
CALF'S FOOT JELLY 4 calves' feet V2 poimd powdered sugar 3 quarts water 2 lemons Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.