Calf's Foot Jelly

Ingredients

• A bottle of sherry
• a wine-glass of brandy
• The strained juice of 6 lemons
• The zest or rind of 3 lemons
• I lb. of lump sugar
• Whites and shells of 8 eggs
• ■J oz. of Nelson's gelatine

Method

1. 1

   Place the ingredients in a large stewpan and heat on the side of the stove.

2. 2

   Allow to boil gently and add the gelatine without stirring.

3. 3

   After about 16 minutes, withdraw the stewpan and let it stand before pouring into a jelly bag.

4. 4

   It may need to be passed through the bag multiple times for clarity.

5. 5

   Do not pour into the mould until nearly cold.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 162. The excerpt below is the record exactly as published.

CALF'S FOOT JELLY. 405 desirable in removing the pips before squeezing out the juice. The clearing matters are the whites and the shells of eggs, and there must be a clean jelly bag of thick flannel and a stand, to which this is fastened. A bottle of sherry from which one wine-glass is taken, and a wine-glass of brandy added. The strained juice of 6 lemons ; The zest or rind of 3 lemons ; I lb. of lump sugar ; Whites and shells of 8 eggs (the shells cleaned and crushed) ; ■J oz. of Nelson's gelatine

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