Calf's Foot Jelly.— Jelly without Eggs or Boiling.— Isinglass Jelly.
— ^Lemonade Jelly.— Orange Jelly.— Fruit in Jelly. — Rock Cream.
— Cream Jelly. — Jerusalem Cream. — Farina Jelly. — Blanc-mange,
No. 1. — Blanc-mange, No. 2. — Chocolate Blanc-mange, No. 1. —
Chocolate Blanc-mange, No. 2. — Jelly without Wine. — Bavarian
Cream. — A Pretty Supper -dish of Jelly.— To Make a ** Hen's
Nest." — Carrageen Moss Blanc -mange. — Chocolate Charlotte-
Russe. — Apples with Jelly. — Ellie's £claires. — ^Flummery. — Char-
lotte-Russe. — Almond Blanc-mange.
Calf's Foot Jblly.
Boil four feet that have been well cleaned and the
hoofs taken off. When the feet are boiled to pieces, strain
the liquor through a colander, and when cold, skim off all
the grease and measure the jelly into a preserving-kettle,
leaving behind the dregs which will be at the bottom.
From four feet the yield should be about two quarts of
jelly. Pour into it one quart of wine, the juice of six
fresh lemons, strained from the seeds, one pound and a
half of sugar, a little powdered mace or cinnamon, as
well as the thinly-pared rinds of the six lemons. Wash
eight eggs very clean, and whip up the whites to a froth ;
crush the shells and put them in for clearing also; set
the kettle over a good brisk fire ; stir until the jelly is
melted, but do not touch it afterwards ; when it boils to
one side, leaving an opening where the jelly looks clear,
and the dross accumulates on the other side, it is done ;
remove the dross carefully, and be provided with a kettle
of hot water, if you have a regular jelly-strainer, as is
10
218 VIRGINIA COOKERY-BOOK.
desirable in every household ; lift up the lid and fill the
double lining with boiling water, to expedite the running
through of the jelly. A square of scalded flannel laid across
the mouth and held down by the top answers just as well
for a bag as any other shape. Pour back what will run
out in a thick, muddy stream at first, and keep returning
the jelly to the strainer until it runs through perfectly
clear; then leave it to drip, putting a cover all over, to
keep out the dust ; if you have not a jelly-strainer, im-
provise one out of flannel, and suspend it between the
backs of two chairs.
Jelly without Eggs or Boiling.
To one paper of Coxe's Gelatine pour one pint and a
half of cold water, the juice of three lemons, and the
rinds pared thin. Let it stand so for an hour; then pour
over it three pints of boiling water and one pint and a
half of wine; add one pound and a half of loaf-sugar,
strain through a napkin, and when cold it is ready for
use. Allow it about twelve hours for hardening.
This recipe does in an emergency, but is not recom-
mended as being equal to the others given.
Isinglass Jelly.
Take two ounces of Cooper's Isinglass, break it up,
wasK it clean, and put it to soak in two quarts of cold
water. Let it set for two or three hours, and then add
to it two pounds of white sugar. Put in, for clearing,
the whites of four eggs, beaten well, the juice of four
lemons and their rinds, peeled very thin, also a stick of
cinnamon, and half a dozen blades of mace✪ Calf's Foot Jelly. Stir all well
together, and then put on the fire, and let it boil for
twenty minutes, being careful not to stir it. When you
think it is done add gently one quart of clear wine.
VIRGINIA COOKERT-BOOK.
219
Strain through a jelly-bag, but take care not to shake it
while the jelly is dripping, or it will certainly be muddy.
Lemonadb Jelly.
Page 103 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Calf's Foot Jelly.— Jelly without Eggs or Boiling.— Isinglass Jelly. — ^Lemonade Jelly.— Orange Jelly.— Fruit in Jelly. — Rock Cream. — Cream Jelly. — Jerusalem Cream. — Farina Jelly. — Blanc-mange, No. 1. — Blanc-mange, No. 2. — Chocolate Blanc-mange, No. 1. — Chocolate Blanc-mange, No. 2. — Jelly without Wine. — Bavarian Cream. — A Pretty Supper -dish of Jelly.— To Make a ** Hen's Nest." — Carrageen Moss Blanc -mange. — Chocolate Charlotte-Russe. — Apples with Jelly. — Ellie's Eclairs. — Flummery. — Charlotte-Russe. — Almond Blanc-mange.
Calf's Foot Jelly.
Boil four feet that have been well cleaned and the hoofs taken off. When the feet are boiled to pieces, strain the liquor through a colander, and when cold, skim off all the grease and measure the jelly into a preserving-kettle, leaving behind the dregs which will be at the bottom. From four feet the yield should be about two quarts of jelly. Pour into it one quart of wine, the juice of six fresh lemons, strained from the seeds, one pound and a half of sugar, a little powdered mace or cinnamon, as well as the thinly-pared rinds of the six lemons. Wash eight eggs very clean, and whip up the whites to a froth ; crush the shells and put them in for clearing also; set the kettle over a good brisk fire ; stir until the jelly is melted, but do not touch it afterwards ; when it boils to one side, leaving an opening where the jelly looks clear, and the dross accumulates on the other side, it is done ; remove the dross carefully, and be provided with a kettle of hot water, if you have a regular jelly-strainer, as is
desirable in every household ; lift up the lid and fill the double lining with boiling water, to expedite the running through of the jelly. A square of scalded flannel laid across the mouth and held down by the top answers just as well for a bag as any other shape. Pour back what will run out in a thick, muddy stream at first, and keep returning the jelly to the strainer until it runs through perfectly clear; then leave it to drip, putting a cover all over, to keep out the dust ; if you have not a jelly-strainer, improvise one out of flannel, and suspend it between the backs of two chairs.
Jelly without Eggs or Boiling.
To one paper of Coxe's Gelatine pour one pint and a half of cold water, the juice of three lemons, and the rinds pared thin. Let it stand so for an hour; then pour over it three pints of boiling water and one pint and a half of wine; add one pound and a half of loaf-sugar, strain through a napkin, and when cold it is ready for use. Allow it about twelve hours for hardening.
This recipe does in an emergency, but is not recommended as being equal to the others given.
Isinglass Jelly.
Take two ounces of Cooper's Isinglass, break it up, wasK it clean, and put it to soak in two quarts of cold water. Let it set for two or three hours, and then add to it two pounds of white sugar. Put in, for clearing, the whites of four eggs, beaten well, the juice of four lemons and their rinds, peeled very thin, also a stick of cinnamon, and half a dozen blades of mace. Stir all well together, and then put on the fire, and let it boil for twenty minutes, being careful not to stir it. When you think it is done add gently one quart of clear wine.
Strain through a jelly-bag, but take care not to shake it while the jelly is dripping, or it will certainly be muddy.
Lemonadb Jelly.
Records on this page
Calf's Foot JellyLemonade Jelly