Calf's Foot Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Turn into molds and stand in a cold place. Sherry wine may be added before putting into molds.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 63. The excerpt below is the record exactly as published.
Calf's Foot Jelly. — Clean four calves' feet, put in a kettle of cold water and let simmer for eight hours ; reducing from six to two quarts. Strain the liquid and let .stand till next day. Next remove all fat from the surface and sediment from the bot- tom. Put in a kettle over the fire ; add cinnamon and sugar, the juice of four lemons, two oranges, and the whites of two eggs slightly beaten. Mix well, boil hard for twenty minutes ; throw in a gill of cold water, let boil again, then cover and stand at side of range for twenty minutes. Next pour into a flannel jelly bag, warmed, and let drip into a bowl. Do not squeeze or touch the bag. Turn into molds and stand in a cold place. If you desire, a half pint of sherry wine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.