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Calf’s Feet, Fricasseed
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
96Calories
6 gProtein
7 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein5.6 g
Carbohydrates6.7 g
Fiber0.2 g
Sugars1.1 g
Total Fat6.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol103 mg
Sodium773 mg
Potassium134 mg
Calcium23 mg
Iron1.1 mg
Magnesium10 mg
Phosphorus76 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline80 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 103. The excerpt below is the record exactly as published.
CALF’S FEET, Fricasseed. — Parboil ; take out the iong bones ; split them ; put them into a stew-pan, with veal gravy, and a glass of sherry, and the yolks of two or three eggs, beaten with cream, grated nutmeg, salt, and butter
Cook this with the app: pantry check, scaling, and the assistant.