Dr. Ratcliff's Restorative Pork Jelly
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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
142Calories
2 gProtein
14 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories142 kcal
Protein1.8 g
Carbohydrates14 g
Fiber5.8 g
Sugars0.4 g
Total Fat9.7 g
Saturated Fat5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium354 mg
Potassium229 mg
Calcium402 mg
Iron2.4 mg
Magnesium163 mg
Phosphorus46 mg
Zinc0.6 mg
Copper1.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A6.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline1.2 mg
Caffeine0 mg
Water11347 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 17. The excerpt below is the record exactly as published.
Dr. Ratcliff's Restorative Pork Jelly. Take a leg of well fed pork, beat it and break the bone. Set it over a gentle fire with three gallons of water, half an ounce each of mace and nutmeg and simmer it down to one gallon. Strain, cool and take off the fat. Give a cupful the first and last thing and at noon, putting salt to taste
Cook this with the app: pantry check, scaling, and the assistant.