Calf’s-Foot Jelly

Ingredients

• four Calf’s Feet
• lgull. of water
• 2oz. of isinglass
• a little lemon-peel
• lqt. of white wine
• lib. of loaf sugar
• the juice of eight lemons
• the whites of fifteen eggs

Method

1. 1

   Clean and wash the feet, put in a saucepan with water and isinglass, and stew until a strong jelly forms.

2. 2

   Skim off fat, add white wine, sugar, lemon juice, and beaten egg whites.

3. 3

   Boil for fifteen minutes, let settle, and strain into moulds.

4. 4

   When cold, turn out and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 71. The excerpt below is the record exactly as published.

Calf’s-Foot Jelly. — (1) Clean and wash four Calf’s Feet and put them in a saucepan with lgull. of water, and add 2oz. of isinglass and a little lemon-peel. Place the pan over a moderate fire, and stew gently until a strong jelly is formed ; carefully skim off the fat, and pour in lqt. of white wine. When this is incorporated, work in lib. of loaf sugar, the juice of eight lemons, and the whites of fifteen eggs

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