Calf's Foot Jelly
From A year's cookery, 1880
Serves 8
More nourishing than jelly made of gelatine.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 309. The excerpt below is the record exactly as published.
two calf’s feet and cut each into four pieces. Put these in a stewpan with cold water to cover them, and let them boil (this is to blanch them). Take out the feet and wash them again in cold water. Pour away the water they were boiled in before, rinse out the pan, and put the pieces into it again with five pints of fresh cold water. Let this boil, skim it occasionally (if it is not well skimmed the jelly will not be clear), draw the pan back, and simmer the liquid gently for five hours. When it is reduced to one quart put a hair sieve over a basin and strain the stock. Put it aside and let it get quite cold. JSText day skim the fat off the top with an iron spoon that has been dipped in hot water, and dab the stock with a cloth that has been dipped in hot water. Put it into the pan free from sediment, and clarify it according to the method adopted for gelatine jelly, remem¬ bering that the ingredients mentioned there are intended for a pint of liquid, and here is a quart of stock. Calf’s-foot jelly
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.