Calf's-Foot Bone Broth

Historical tradition – not medical advice, and no health or healing claims. more

Historical botanical drawing: Calf's — Calf's

Tradition (Hildegard's writings)

Valued as a strengthening food in Hildegard's cuisine and traditionally associated with the bones, joints and connective tissue and with a wholesome diet.

Ingredients

1 calf's foot (chopped into slices), water, ½ cup wine vinegar, 2 to 3 carrots, ¼ celeriac, 1 parsley root, 1 fennel bulb, 1 large onion with skin (studded with bay and cloves), 3 garlic cloves and salt; if desired pellitory, galangal, hyssop, nutmeg and fenugreek powder blend.

Preparation

Just cover the calf's-foot slices with cold water, bring to the boil, blanch at a rolling boil for 3 minutes, then drain and rinse the foam away. Set them up again with 3 to 4 litres of water and salt or vegetable stock and simmer for 2 to 3 hours, or up to 12. About 30 minutes before the end, add the vegetables and spices, then strain. The broth sets to a jelly as it cools and can be frozen in portions.

Note

Like spelt, the broth is considered a particularly valuable food in Hildegard's cuisine.

Background

The broth provides minerals and trace elements (among them calcium, silicon, magnesium, sulphur) as well as gelatine and collagen with chondroitin sulphate, hyaluronic acid and the amino acid glycine. These components are credited with supporting properties for connective tissue, bones and joints.

Sources & references

Strehlow, Wighard: Die Hildegard-Naturapotheke. Heilmittel und Rezepte von A bis Z. Knaur Verlag 2014. S. 153.

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Historical tradition. The above describes how this preparation was recorded and used in the tradition of Hildegard of Bingen. This is cultural-historical information, not medical advice and not a health or healing claim, and it is no substitute for advice from a doctor or pharmacist. If you have health complaints, please consult your doctor or pharmacy.

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