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Stewed Calf's Feet and Rice
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
486Calories
10 gProtein
109 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein10 g
Carbohydrates109 g
Fiber14 g
Sugars7.6 g
Total Fat4.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium97 mg
Potassium731 mg
Calcium253 mg
Iron7.8 mg
Magnesium126 mg
Phosphorus185 mg
Zinc2 mg
Copper0.4 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E2.8 mg
Vitamin K43 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate244 mcg
Choline33 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 44. The excerpt below is the record exactly as published.
STEWED CALF'S FEET AND EICE. 4 calf's feet 2 pieces ginger 2 onions Pepper and salt 12 cloves Large cupful rice Mo
Cook this with the app: pantry check, scaling, and the assistant.