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Calf’s Feet Broth

Name: Calf’s Feet Broth
Yield: 6 servings
Ingredients: two calf’s feet; half a pound of veal; half a pound of beef; a little mace; pepper; salt; three quarts of water

From Recipes for the million, 1891

Serves 6

Presented as published in 1891. 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

112Calories

15 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories112 kcal

Protein15 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat5.3 g

Saturated Fat2.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol56 mg

Sodium70 mg

Potassium250 mg

Calcium25 mg

Iron1.1 mg

Magnesium21 mg

Phosphorus155 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.4 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.9 mg

Folate6.8 mcg

Choline23 mg

Caffeine0 mg

Water527 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 30. The excerpt below is the record exactly as published.

CALF’S FEET BROTH. — Put into a stew-pan two calf’s feet, half a pound of veal, half a pound of beef, a little mace, pepper and salt ; pour upon them three quarts of water

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