Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Mace | 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 pounds of knuckle of veal
- a pound of lean ham
- a large bunch of herbs
- a gallon of water
- a teaspoonful of white peppercorns
- three quarters of a pound of lean ham
- two large onions
- three whole carrots
- four whites of eggs well beaten
- three blades of mace
- 4 lbs
- 3 blades
- 1 teaspoonful
- 1 gallon
- mace
- salt
Directions
Boil a couple of calf’s feet, with three or four pounds of knuckle of veal, three quarters of a pound of lean ham, two large onions, three whole carrots, and a large bunch of herbs, in a gallon of water, till it is reduced more than half. Strain it off; when perfectly cold, remove every particle of fat and sediment, and put the jelly into a very clean stewpan, with four whites of eggs well beaten; keep it stirred until it is nearly boiling; then place it by the side of the fire to simmer for a quarter of an hour. Let it settle, and pour it through a jelly-bag until it is quite clear. Add, when it first begins to boil, three blades of mace, a teaspoonful of white peppercorns, and sufficient salt to flavour it properly, allowing for the ham, and the reduction. French cooks flavour this jelly with tarragon vinegar when it is clarified; cold poultry, game, fish, plovers’ eggs, truffles, and various dressed vegetables, with many other things often elaborately prepared, and highly ornamental, are moulded and served in it, especially at large _dejeuners_ and similar repasts. It is also much used to decorate raised pies, and hams; and for many other purposes of the table.
Calf’s feet, 2; veal, 4 lbs.; ham, 3/4 lb.; onions, 2; carrots, 3; herbs, large bunch; mace, 3 blades; white whole pepper, 1 teaspoonful; water, 1 gallon: 5 to 6 hours. Whites of eggs, 4: 15 minutes.
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