Calf's Foot Jelly, Maraschino

Name: Calf's Foot Jelly, Maraschino
Yield: 8 servings
Ingredients: one quart of clear calf's foot stock; half a pint of maraschino; the rind of two lemons; the sugar rubbed on the rind of two lemons

From Cassell's dictionary of cookery, 1892

Serves 8

Yields 1.5 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.

CalPs Foot Jelly, Maraschino.— Take one quart of clear calf's foot stock. Pro- ceedacc&rdlng to the dii-ections given for making caK's foot jelly, remembering only to omit the sherry, and to rub the rind of two lemons on the sugar before it is added to the stock. When it has run through the jelly-bag and is quite clear, add half a pint of maraschino

Cook this with the app: pantry check, scaling, and the assistant.