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Calves' Feet au Naturel
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
44Calories
1 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein1.4 g
Carbohydrates7.3 g
Fiber1.8 g
Sugars2.9 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.6 mg
Sodium42 mg
Potassium146 mg
Calcium21 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A126 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline6.8 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 165. The excerpt below is the record exactly as published.
Calves' Feet au Naturel. Bone the calves' feet, remove the fat ; wash them thoroughly ; tie them together with string and blanch them in boiling-water ; then put them into a saucepan or a jar ; cover them with water and a thin, broad slice of bacon. Add a carrot, an onion, half a bay-lea^', some slices of lemon, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.