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Calves Foot Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 5
Serve in glasses after it has jellied.
Presented as published in 1882. 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
501Calories
11 gProtein
86 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein11 g
Carbohydrates86 g
Fiber4.3 g
Sugars48 g
Total Fat7 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol223 mg
Sodium522 mg
Potassium338 mg
Calcium183 mg
Iron15 mg
Magnesium35 mg
Phosphorus177 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C42 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate89 mcg
Choline190 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 35. The excerpt below is the record exactly as published.
CALVES FOOT JELLY. Take of calves feet i set, boiling water i quart. Boil down to a pint, sweeten while boiling, flavor Avith lemon-juice and the grated rind of a lemon. Do not use cinnamon. Then strain through a flannel bag, and put in a bowl. After it is jellied serve in glasses. Or, put 2 calves feet in i gallon water, and boil down to I quart Strain, and when cold skim off the fat. Take up the clear jelly and place it in a sauce-pan with a pint of wine, half a pound of loaf sugar, the juice of 4 lemons and the white of 6 eggs beaten into froth
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