Calves' Feet Jelly
From La cuisine creole, 1885
A nourishing dish for the sick.
Presented as published in 1885. 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
1231Calories
6 gProtein
286 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1231 kcal
Protein6.1 g
Carbohydrates286 g
Fiber22 g
Sugars242 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium142 mg
Potassium986 mg
Calcium373 mg
Iron4.2 mg
Magnesium111 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C341 mg
Vitamin A7 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate59 mcg
Choline41 mg
Caffeine0 mg
Water4422 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 74. The excerpt below is the record exactly as published.
two calves' feet, add to them a gallon of water which you must reduce by boiling to a quart ; strain it whîle hot, and set away to get cold. When cold take ofE the fat, and remove any settlings which may be in the bottom. Melt the jelly in a stew-pan, and add to it the the whites of six ^gs, well beaten, half a pint of wine, half a pound of white sugar, the juice of four lemons, and rind of one grated. Boil this a few minutes, and pass it through a flannel strainer. This is a most déli- cate and nourishing article of diet for the sick and con- valescent. If the jelly is dropped upon the sliced peel of a lemon instead of the grated peel, it will look pret- tier. CALVES^ FEET JELLY
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Cook this with the app: pantry check, scaling, and the assistant.