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Calf's Foot Jelly, Apple
From Cassell's dictionary of cookery, 1892
Serves 2
Yields 2.5 pints. Cost: Is. per pint.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 291. The excerpt below is the record exactly as published.
Calf s Foot Jelly, Apple.— Put a pint of apple juice into a saucejjan with a pint of clear calf's foot stock {see Calf's T'oot Stock), the rind and juice of a lemon, a table-spoonful of sugar, a small glass of brandy
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