Calves' Feet Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Should be made the day before it is required.
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
1452Calories
40 gProtein
300 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1452 kcal
Protein40 g
Carbohydrates300 g
Fiber27 g
Sugars246 g
Total Fat27 g
Saturated Fat8.1 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol930 mg
Sodium460 mg
Potassium1366 mg
Calcium517 mg
Iron8.9 mg
Magnesium122 mg
Phosphorus603 mg
Zinc3.9 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D5 mcg
Vitamin C447 mg
Vitamin A409 mcg
Vitamin E3.8 mg
Vitamin K0.8 mcg
Vitamin B61.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.2 mg
Folate197 mcg
Choline774 mg
Caffeine0 mg
Water3642 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 92. The excerpt below is the record exactly as published.
CALVES' FEET JELLY Should be made at any rate the day before it is required. It is a simple affair to prepare it Procure a couple of feet and put them on, the fire in three quarts of water; let them boil for five hours, daring which keep skimming. Pass the liquor through a hair sieve into a basin, and let it firm, after which remove all the oil and fat. Next take a teaoupful of water, two wineglassfuls of sherry, the juice of half a dozen lemons and the rind of one, the whites and shells of five eggs, half a pound of fine white sugar
Cook this with the app: pantry check, scaling, and the assistant.