Apple Calf's-foot Jelly

Ingredients

• four pounds of good cooking apples
• the thin rind of two lemons
• a quart of water
• three pints of strong calf's-foot stock
• sugar to taste
• the shells and beaten whites of four eggs

Method

1. 1

   Stew apples with lemon rind and water until pulpy, strain until clear.

2. 2

   Combine with calf's-foot stock, lemon juice, sugar, and egg whites, boil, and strain again.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 141. The excerpt below is the record exactly as published.

with the rind of two lemons, a cupful of water, and eight ounces of sugar. Beat them well, and mix with them gradually, six good-sized potatoes, boiled and crushed quite small. Then add three or four well- whisked eggs, poui- into a buttered mould, and boil qujrkly. Serve with sweet sauce. Time to boil,«ie hour and a half. Sufficient for six persons, i Probable cost. Is. 2d. Apple Calf's-foot Jelly.— Take four poimds -of good cooking apples, core them, and stew them gently, with the thin rind of two l^naEs, fl^L a quart of water, until they are redS|d d a pulp. Then strain the liquid tM-dHk aFjeUy-bag once or twice, until it is quiwclear. AATien cool, place it in a saucepan with three pints of strong calf's-foot stock, the juice of the lemons, sugar to taste, and the 111 If If III MJk^ JJkiU JELLY MOULD. shells and beaten whites of four eggs.

Cook this with the app: pantry check, scaling, and the assistant.