Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1/2 gallon of boiling water
- 1 gill of cold water
- 1 bunch of raisins
- 1 1/2 lbs
- 4 lemons
- 6 eggs
- 8 calves' feet carefully prepared
- 11 qts
- 1 1/2 gal
- 3 pts
- 3 lbs
- 1 1/2 doz
- 2 lemons peeled thin
Directions
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 2½ oz. of isinglass, soak it in cold water for ½ hour. Strain it and pour on it ½ gallon of boiling water. When cold add 1½ lbs. of sugar, 1 qt. of good sherry and juice of 4 lemons, the whites and shells (washed carefully) of 6 eggs. Stir well before putting it on the fire. Let boil clear, but do not stir. Add 1 gill of cold water. Strain through bag on rind cut thin of the lemons. Strain through bag a second time if not clear.
RECIPE FOR CALVES’ FOOT JELLY.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
To 8 calves’ feet carefully prepared, put 11 qts. of water and let boil 7 hours. _Skim well._ When cold set aside to congeal. Take 1½ gal. of the stock and add 3 pts. of wine (sherry), 3 lbs. sugar, 1½ doz. lemons from which value juice, 1½ doz. whites of eggs, 1 bunch of raisins. The rind of 2 lemons peeled thin. Let boil 20 minutes from the time it begins to boil. Run through strainer.