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Calves' Foot Jelly
From The Toronto Cook Book, 1915
Serves 10
Prepare at least a day in advance.
Presented as published in 1915. 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
147Calories
4 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein3.7 g
Carbohydrates33 g
Fiber2.7 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium306 mg
Potassium144 mg
Calcium43 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.4 mcg
Choline6.3 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 166. The excerpt below is the record exactly as published.
Calves' Foot Jelly This should be made at least the day before it is required. It is a simple matter 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, during which keep skimming. Pass the liquor through a hair sieve into a basin, and let it get firm, after which remove all the oil and fat. Next take a teacup of water, two wine glasses 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
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