Calf's-Foot Jelly
From Twentieth century home cook book, 1905
Serves 2
Wine or lemon juice may be added before straining if desired.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 155. The excerpt below is the record exactly as published.
calf's-foot jelly. OVAL JELLY MOULD. JKLl.V SlliVE. Calf's-Foot Jelly. — It is made thus: Take two calf's feet, scald, and scrape the hair clean, take off the hoofs and remove the fat between the toes, and wash all thoroughly in warm water. Put the feet into cold water and let it gradually come to a boil, carefully skimming. Simmer six or seven hours, strain through a sieve and lot it cool. AAHien it gets firm, remove the fat from the toj), the jelly from the sedi- ment, and put the jelly into a saucepan. To each quart of jelly add six ounces of best granulated or loaf sugar and the shells and whites of tive eggs, thoroughly beaten. Stir all together while cold, but not after it begins to heat. Let it sinnner five minutes ; throw in a teacup of cold water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.