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Calf's Foot Jelly
From Cassell's dictionary of cookery, 1892
Serves 8
Yields over a quart. Cost: Is. per pint.
Presented as published in 1892. 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
108Calories
6 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein5.8 g
Carbohydrates12 g
Fiber0.7 g
Sugars7.3 g
Total Fat3.5 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol96 mg
Sodium347 mg
Potassium188 mg
Calcium26 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate19 mcg
Choline84 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 290. The excerpt below is the record exactly as published.
calf's foot jelly quite clear, care should be taken, first, to mix the ingredients when they are cold ; and secondl}', not to stu- the jelly after it has begun to heat and the scum to rise. Take a pint and a half of calf's foot stock {see Calf's Foot Stock), and be very laarticular that it is free from every particle of fat and sediment. Put it into a saucepan with the strained juice and thinly-peeled rind of two large lemons, three table-spoonfuls of pounded loaf sugar, half a pint of sherry, the whites and shells of fom- eggs (the whites must be beaten, but not to a froth), and haK an ounce of clarified isinglass.
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