Linseed Jelly for Calves

Name: Linseed Jelly for Calves
Ingredients: flalf-pint measure of bruised linseed; 3 pints water

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

641Calories

22 gProtein

35 gCarbs

51 gFat

Full nutrition (33 nutrients)

Calories641 kcal

Protein22 g

Carbohydrates35 g

Fiber33 g

Sugars1.9 g

Total Fat51 g

Saturated Fat4.4 g

Monounsaturated Fat9 g

Polyunsaturated Fat34 g

Cholesterol0 mg

Sodium79 mg

Potassium990 mg

Calcium349 mg

Iron6.9 mg

Magnesium485 mg

Phosphorus770 mg

Zinc5.2 mg

Copper1.6 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K5.2 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate104 mcg

Choline94 mg

Caffeine0 mg

Water1426 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 79. The excerpt below is the record exactly as published.

Linseed Jelly for Calves. — flalf-pint measure of bruised linseed, .3 pints water

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