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Calf's Foot Jelly, Orange
From Cassell's dictionary of cookery, 1892
Serves 4
Time to set: two hours with ice, ten to twelve hours without. Cost: 1s. per pint. Sufficient for five or six persons.
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
417Calories
18 gProtein
69 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein18 g
Carbohydrates69 g
Fiber4.8 g
Sugars44 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol240 mg
Sodium457 mg
Potassium931 mg
Calcium129 mg
Iron4.1 mg
Magnesium84 mg
Phosphorus271 mg
Zinc1.5 mg
Copper0.3 mg
Manganese5.4 mg
Vitamin D1.3 mcg
Vitamin C115 mg
Vitamin A123 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate106 mcg
Choline218 mg
Caffeine0 mg
Water418 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 292. The excerpt below is the record exactly as published.
Calf's Foot Jelly, Orange.— Put a C[uai't of strong calf's feet stock into a sauce- pan with a pint of the strained juice of oranges, the juice of two lemons, a quarter of a pound of sugar, on which the rinds of the lemons have been rubbed, half an ounce of melted isinglass, and the whites and crushed shells of five eggs. Proceed as for calf's foot jelly, Three or four- grains of saffron
Cook this with the app: pantry check, scaling, and the assistant.