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Lemon Calf’s Feet Jelly
From Modern cookery, in all its branches, 1884
Serves 3
This quantity is for one mould only. The jelly will be almost colourless unless much of the rind is used.
Presented as published in 1884. 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
539Calories
17 gProtein
113 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein17 g
Carbohydrates113 g
Fiber3.5 g
Sugars101 g
Total Fat4.2 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium454 mg
Potassium386 mg
Calcium55 mg
Iron1 mg
Magnesium18 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate20 mcg
Choline32 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 410. The excerpt below is the record exactly as published.
LEMON CALF’S FEET JELLY. Break up a quart of strong calf’s feet stock, which should have been measured while in a liquid state ; let it be quite clear of fat and sediment, for which a small additional quantity should be allowed ; add to it a not very full half-pint of strained lemon-juice, and ten ounces of sugar, broken small (rather more or less according to the state of the fruit), the rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.