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To Clarify Calf’s Feet Stock
From Modern cookery, in all its branches, 1884
Serves 4
This jelly is suitable for consumptive patients and can be taken without stimulants.
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
168Calories
10 gProtein
26 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories168 kcal
Protein10 g
Carbohydrates26 g
Fiber0.7 g
Sugars19 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium339 mg
Potassium283 mg
Calcium14 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate15 mcg
Choline23 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 399. The excerpt below is the record exactly as published.
TO CLARIFY CALF’S FEET STOCK. Break up a quart of the stock, put it into a clean stewpan with the whites of five large or of six small eggs, two ounces of sugar, and the strained juice of a small lemon
Cook this with the app: pantry check, scaling, and the assistant.