Calf's Foot Jelly (Plain)
From Practical household cookery, 1891
Serves 10
This jelly can be the base for various flavored jellies.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 48. The excerpt below is the record exactly as published.
CALF'S FOOT JELLY (PLAIN). Scrape, clean, and cut in pieces four calf's feet, put them in an ordinary saucepan with three quarts of water
Cook this with the app: pantry check, scaling, and the assistant.