Calf's Foot or Gelatine Jelly

Ingredients

• Forty units of water
• 6 units of sugar
• the rind of 1 lemon
• 1 unit of juice
• quarter a stick of cinnamon
• 1 unit white of egg

Method

1. 1

   Boil the material in water until it sets as a firm jelly.

2. 2

   Remove fat, then put jelly in a clean saucepan with sugar, lemon rind, juice, and cinnamon.

3. 3

   Let dissolve without warming, stir in egg white and shell, boil for two minutes, and set aside to cool.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 219. The excerpt below is the record exactly as published.

Calf's Foot or Gelatine Jelly.— It is an immense saviiiRof trouble to make jellies with gelatine, especially as real calves teet are seldom to be had in India, and cow-heel is always coipidered a little rank. Sheep’s head and trotters make excellent jelly, but require care. But whatever the material used, the first operation is to boil whatever is used in water, until, when cold, it sets as a firm jelly, h'orty units of water for each foot, boiled for four hours and reduced to half, will be found correct (or, as has been said several times, 2 units of chip or 1 of ground gelatine to 20 units of ^yhen the former is set firm, remove every bit of fat (a cloth dipped in hot water is the best way), and put the jelly in a scrupu- lously clean saucepan with 6 units of sugar, the rind of 1 lemon, 1 unit 'of juice, and quarter a stick of cinnamon. Let the jelly dis- solve, but not get warm, and then stir in 1 unit white of egg

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