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Pig's Foot Jelly
From The new practical housekeeping, 1890
Serves 2
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
858Calories
10 gProtein
137 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein10 g
Carbohydrates137 g
Fiber4.1 g
Sugars129 g
Total Fat7.1 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol197 mg
Sodium100 mg
Potassium376 mg
Calcium100 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus132 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline152 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 2 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.
Pig^a Foot Jelly. — ^Take the liquor in which fresh pig's feet have been boiled, strain through a flannel bag and set away to cool until next day ; then remove all grease from the top, return to the fire and add to 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.