Calf's Foot Jelly
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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 Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 12. The excerpt below is the record exactly as published.
Calf's Foot Jelly. Scrape four feet clean. Boil in a gallon of water till it is reduced to a quart. Strain and cool. Take off the fat. Boiled with an equal quantity of milk it makes a good blanc mange. To make jelly add wine, sugar, juke of lemons, whites of several eggs.
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