Calf's Foot Jelly

Ingredients

• Four calfs feet
• six quarts of water
• the juice of two lemons
• rind of one
• two cloves
• a two-inch piece of stick cinnamon
• two cupfuls of sugar
• a pint of wine
• the whites and shells of two eggs

Method

1. 1

   Wash the feet very carefully and put them on with the cold water.

2. 2

   Boil gently until the water is reduced to two quarts; then strain through a napkin, and set away to harden.

3. 3

   In the morning scrape off all the fat and wipe the jelly with a clean towel.

4. 4

   Break it up and put in a kettle with the other ingredients, having first beaten the whites of the eggs and the shells with half a cupful of cold water.

5. 5

   Let the mixture come to a boil slowly, and set back for twenty minutes where it will keep at the boiling point.

6. 6

   Strain through a napkin, mould, and set away to harden.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 152. The excerpt below is the record exactly as published.

Calfs Foot Jelly. Four calfs feet, six quarts of water, the juice of two lemons and rind of one, two cloves, a two-inch piece of stick cinna- mon, two cupfuls of sugar, a pint of wine, the whites and shells of two eggs

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