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Calf's Foot Jelly, Lemon

Name: Calf's Foot Jelly, Lemon
Yield: 4 servings
Ingredients: a quart of strong calf's foot stock; a cupful of strained lemon-juice; three-quarters of a pound of loaf sugar; the whites of five eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Yields 1.5 quarts. Cost: Is. 6d. 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

516Calories

14 gProtein

98 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories516 kcal

Protein14 g

Carbohydrates98 g

Fiber0.2 g

Sugars90 g

Total Fat9.2 g

Saturated Fat2.7 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol240 mg

Sodium429 mg

Potassium400 mg

Calcium47 mg

Iron1.7 mg

Magnesium21 mg

Phosphorus193 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1.3 mcg

Vitamin C24 mg

Vitamin A102 mcg

Vitamin E0.8 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.8 mg

Folate54 mcg

Choline209 mg

Caffeine0 mg

Water323 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 291. The excerpt below is the record exactly as published.

Calf's Foot Jelly, Lemon.— Mix a quart of strong calf's foot stock, clear and free from fat and sediment, with a cupful of strained lemon-juice and three-quarters of a poimd of loaf sugar

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