Calf’s Feet Jelly

Ingredients

• two feet
• five pints of water
• sugar, to your taste
• pint of raisin wine
• twelve lemons
• the whites of five eggs
• lemon-peel
• a little isinglass

Method

1. 1

   Boil the calf's feet in water until broken and half wasted.

2. 2

   Strain and cool, then remove fat and sediment.

3. 3

   In a saucepan, mix jelly with sugar, raisin wine, lemon juice, and lemon peel.

4. 4

   Add beaten egg whites and shells.

5. 5

   Heat without stirring for twenty minutes after it rises to a head, then pour through a flannel jelly-bag.

6. 6

   Add a teacupful of cold water after boiling for twenty minutes, boil for five more, then let it sit covered for half an hour before straining again.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 103. The excerpt below is the record exactly as published.

CALF’S FEET JELLY. Boil two feet in five pints of water till the feet are broken, and the water half wasted ; strain it, and when cold, take off the fat, and remove the jelly from the sediment ; put it into a sauce-pan, with sugar, raisin wine, lemon-juice to your taste, and lemon-peel. When the flavour is rich, put to it the whites of five eggs well beaten, and their shells broken. Set the saucepan on the fire, but do not stir the Jelly after it begins to warm. Let it Doil twenty minutes after it rises to a head; then pour it through a flannel jelly-bag, first dipping the bag in hot water, and squeezing it quiet dry. Run the jelly through until clear ; then put it into glasses or forms. When the mixture has boiled twenty minutes, throw in a teacupful of cold water ; let it boil five minutes longer, then take the sauce-pan off the fire covered close, half an hour ; then it will be so clear as to need only once running through the bag, and much waste will be saved. Calf’s feet should be only scalded to take off the hair. A little isinglass may be used to secure the firmness. CALF’S FEET LEMON JELLY. — Boil four quarts of water with three calfs feet, or two cow heels, till half wasted ; take the jelly from the fat and sediment, mix with it the juice of a Sevile orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, sugar, to taste, n CAL 88 CAN pint of raisin wine

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