Calf's Foot Jelly
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 431. The excerpt below is the record exactly as published.
CALF'S FOOT JELLY. Take two calves' feet ; add to them one gallon of water ; boil them down to one quart ; strain, and when cold remove all fat ; then add the whites of six or eight eggs (well beaten), half a pound of sugar and the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.