Calf's-foot Jelly

Name: Calf's-foot Jelly
Ingredients: Five qts. of water; 4 feet; 1 lb. sugar; 2 lemons; a glass of rose water or orange juice; a little cinnamon

From 365 desserts, 1900

Presented as published in 1900. 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

1931Calories

4 gProtein

499 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1931 kcal

Protein4.1 g

Carbohydrates499 g

Fiber5.7 g

Sugars481 g

Total Fat2.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium233 mg

Potassium781 mg

Calcium220 mg

Iron1.6 mg

Magnesium91 mg

Phosphorus80 mg

Zinc0.2 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C178 mg

Vitamin A2.1 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate91 mcg

Choline10 mg

Caffeine0 mg

Water5115 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 39. The excerpt below is the record exactly as published.

alf 's-foot Jelly. Five qts. of water to 4 feet ; boil them tender, strain the liquor, when cold, take off the fat, add to the jelly 4 eggs, 1 lb. sugar, 2 lemons, a glass of rose water or orange juice, a little cinnamon

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