Calf's Foot Jelly of Four Fruits
From Cassell's dictionary of cookery, 1892
Serves 6
Cost: 10d. per pint. Time to set: 12 hours.
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 of Four Fruits.— Dissolve one pint of calf's foot apple jelly (see CaK's Foot Apple Jelly), and pour about a quarter of it into an earthenware mould ; let it nearly set, then arrange, as tastefully as pos- sible, fine fresh bunches of white and red cur- rants, strawbeiTics, cherries, raspberries, or any fru
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