Wine Jelly from Calf's Feet
From The official handbook for the National Training School for Cookery, 1891
The jelly stock should be made the day before use.
Presented as published in 1891. 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
734Calories
17 gProtein
159 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein17 g
Carbohydrates159 g
Fiber18 g
Sugars122 g
Total Fat13 g
Saturated Fat4.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol372 mg
Sodium205 mg
Potassium780 mg
Calcium312 mg
Iron6.4 mg
Magnesium91 mg
Phosphorus270 mg
Zinc2 mg
Copper0.3 mg
Manganese13 mg
Vitamin D2 mcg
Vitamin C159 mg
Vitamin A165 mcg
Vitamin E3.4 mg
Vitamin K30 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate85 mcg
Choline317 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 132. The excerpt below is the record exactly as published.
Wine Jelly from Calf's Feet" (about one quart). INGREDIENTS. s. d. 2 calf's feet i 6 3 lemons o 4! 2 eggs o 2 4 oz. of loaf sugar j 1 inch of the stick of cinnamon > o of 4 cloves ) 1 wine-glass of sherry o 6 Half a wine-glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.