Milk Jelly

Name: Milk Jelly
Ingredients: 1 calf’s foot; 1 tablespoonful of white sugar; 1 pint of water; 1 pint of milk; The rind of half a lemon thinly pared

From Domestic and economical cookery recipes, 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

355Calories

16 gProtein

40 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein16 g

Carbohydrates40 g

Fiber1.4 g

Sugars37 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium201 mg

Potassium805 mg

Calcium627 mg

Iron0.3 mg

Magnesium67 mg

Phosphorus500 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C27 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.6 mg

Folate5.5 mcg

Choline89 mg

Caffeine0 mg

Water947 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 79. The excerpt below is the record exactly as published.

MILK JELLY. INGREDIENTS. 1 calf’s foot | 1 tablespoonful of white sugar 1 pint of water | The rind of half a lemon thinly 1 pint of milk

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