Calves’ Foot Jelly
From The book of plain cooking, 1904
Can use a bullock’s foot instead.
Presented as published in 1904. 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
997Calories
9 gProtein
254 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories997 kcal
Protein8.5 g
Carbohydrates254 g
Fiber14 g
Sugars235 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium203 mg
Potassium310 mg
Calcium285 mg
Iron2.1 mg
Magnesium72 mg
Phosphorus25 mg
Zinc0.5 mg
Copper0.4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.9 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water2971 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 50. The excerpt below is the record exactly as published.
Calves’ Foot Jelly- Put two calf’s feet on to boil in six pints of water, and cook until the feet completely come to pieces. Then strain through a fine sieve, and let it strain until next day. Then remove all scum, and carefully wipe the top with a clean cloth. Place in a saucepan or PLAIN COOKING 163 stewpan, with the finely-pared rind of a lemon, a small piece of whole cinnamon, a pinch of salt, and a couple of cloves, also a little dried saffron, and half a pound of loaf sugar. Beat well together the whites of two eggs
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Cook this with the app: pantry check, scaling, and the assistant.