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Calves Foot Jelly
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
197Calories
1 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein1.5 g
Carbohydrates47 g
Fiber0.6 g
Sugars46 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium30 mg
Potassium43 mg
Calcium23 mg
Iron0.3 mg
Magnesium6.9 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.9 mcg
Choline30 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.
Calves Foot Jelly. Prepare and wash 4 calves feet, put in pot with 1 gallon of cold water, and simmer 5 hours, then pour in bowl. When cold re- move the grease, put jelly in porcelain kettle, adding 1 pound loaf sugar, the rind and juice of 2 lemons. Dissolve sugar, add whites of 2 eggs beaten to a froth, with their shells, and 1 wineglass of cold water, boil 7 minutes or until clear ; then add a half tumbler of Ma- deira win
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