gluten-freenut-freefish-freeshellfish-free
Orange Calf’s Feet Jelly
From Modern cookery, in all its branches, 1884
Serves 5
This jelly is pale, transparent, and delicate in flavor.
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
598Calories
16 gProtein
92 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein16 g
Carbohydrates92 g
Fiber5.8 g
Sugars78 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol18 mg
Sodium252 mg
Potassium624 mg
Calcium172 mg
Iron2.1 mg
Magnesium58 mg
Phosphorus185 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A49 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate51 mcg
Choline52 mg
Caffeine12 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 408. The excerpt below is the record exactly as published.
ORANGE calf’s FEET JELLY. ( Author's Receipt.) To a pint and a half of firm calf’s feet stock, put a pint of strained China-orange juice mixed with that of one or two lemons ; add tc these six ounces of sugar, broken small, the very thin rinds of three oranges and one lemon, and the whites of six eggs with half the shells crushed small
Cook this with the app: pantry check, scaling, and the assistant.