vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pig's Feet Jelly
From The new practical housekeeping, 1890
Serves 6
Delicious with cake, either with or without cream.
Presented as published in 1890. 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
868Calories
3 gProtein
192 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein3.3 g
Carbohydrates192 g
Fiber3.3 g
Sugars146 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium96 mg
Potassium283 mg
Calcium65 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C36 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline72 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 330. The excerpt below is the record exactly as published.
each quart of jelly one-half pound white sugar, juice of two lemons or two dessertspoons lemon extract, a little cinna- mon bark and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.