vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Jelly (Calves’ Feet)
From Recipes for the million, 1891
Serves 10
A pinch of isinglass added will give the jelly greater substance.
Presented as published in 1891. 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
23Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein1.9 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium49 mg
Potassium27 mg
Calcium21 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline44 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 118. The excerpt below is the record exactly as published.
JELLY (CALVES’ FEET). — Clean, prepare, and boil two feet in a gallon of water for eight hours, removing the scum as it rises. When sufficiently tender, strain the liquor through a fine sieve, and let it remain undisturbed till the next day ; then remove the fat and wipe the jelly dry with a cloth. Next dissolve the jelly and stir into it a wineglassful of good old sherry or two tablespoonfuls of pale brandy. Beat up the whites and crush the shells of three eggs into three-quarters of a pint of cold spring water
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