Calves' Feet Jelly Made with Gelatine

Name: Calves' Feet Jelly Made with Gelatine
Ingredients: three quarts of water; one pint of white wine; six lemons; six eggs; three pounds of white sugar; four ounces of gélatine

From La cuisine creole, 1885

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

6601Calories

142 gProtein

1423 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories6601 kcal

Protein142 g

Carbohydrates1423 g

Fiber17 g

Sugars1374 g

Total Fat35 g

Saturated Fat9.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol1116 mg

Sodium759 mg

Potassium1316 mg

Calcium485 mg

Iron11 mg

Magnesium141 mg

Phosphorus734 mg

Zinc4.5 mg

Copper3.2 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C318 mg

Vitamin A486 mcg

Vitamin E4.1 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.9 mg

Folate241 mcg

Choline956 mg

Caffeine0 mg

Water4022 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.

CALVES^ FEET JELLY MADE WITH GELATINE. Take three quarts of water, one pint of white wine. six teaspoonfuls of brandy, six lemons, juice and peel, six eggs, the whites slightly beaten, the shells crushed — the yolks not used — three pounds of white sugar, and four ounces of gélatine

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