Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of water
- seven ounces of loaf sugar
- a small piece of cinnamon
- a pint of fine gruel
- 2 calves foet in four quarts of water
- three eggs in a stew- pan
- two lemons
- cinnamon
Directions
CALF’S FOOT JELLY.
Boil 2 calves foet in four quarts of water for 5 hours; then strain the liquor through a hair sieve, and the next day take off all the fat. Whisk the whites and shells of three eggs in a stew- pan, then put in the jelly, and add a small piece of cinnamon, the thin peel of two lemons and the juice of three, with about six or seven ounces of loaf sugar. Put the stewpan on a brisk fire, and whisk its contents till on the eve of boiling ; then remove the stewpan, cover it closely, and let it remain near the fire for fifteen minutes, taking care not to allow the jelly to boil. Pass it through the bag in the usual way. Jf wine be used it will be better to add it the moment before the jelly is passed through the bag.
Into a pint of fine gruel, not thick, put, while it is boiling hot, the yolk of an egg beaten with sugar aiid mixed with a largo spoonful of cold water, a glassful of wine, and nutmeg. Mix by degrees. This is very agreeable and nourishing.