Calf's Foot Jelly
From My mother's cook book, 1902
Brandy may be substituted for the sherry.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 79. The excerpt below is the record exactly as published.
CALF S FOOT JELLY. , 179 Take the saucepan from the fire and having pressed out the juice of the oranges and lemons and strained it, add this to the contents of the saucepan, after which pour the mixture into a mould and stand the mould upon ice : when it becomes jelly, turn it out upon a crystal or other jelly plate, and serve. Calf's foot JeUy. — Two calf's feet, juice of two lemons, rinds of thtee lemons, one-quarter pound of cut loaf sugar, ten cloves, one inch of cinnamon stick, whites of three egg, one-half gill of sherry wine, three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.