Calves’-Foot Jelly

Name: Calves’-Foot Jelly
Ingredients: four nicely cleaned calves’-feet; three quarts of water; half a pound of white powdered sugar; the juice of two lemons; the whites of two eggs

From The universal cookery book, 1887

Excellent in a sick-room.

Presented as published in 1887. 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

964Calories

9 gProtein

246 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories964 kcal

Protein8.6 g

Carbohydrates246 g

Fiber5.6 g

Sugars231 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium91 mg

Potassium309 mg

Calcium139 mg

Iron1.3 mg

Magnesium45 mg

Phosphorus32 mg

Zinc0.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water3066 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 89. The excerpt below is the record exactly as published.

Calves’-Foot Jelly. “Boil four nicely cleaned calves’-feet in three quarts of water, until reduced to one, very slowly ; strain, and set away until cold ; then take off the fat from the top, and remove the jelly into a stew-pan, avoiding the settlings, and adding half a pound of white powdered sugar, the juice of two lemons, and EGG MULLED IN TEA OR COFFEE. 227 the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.