Calf’s Foot Jelly
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Adding cold water after boiling helps clarify the jelly.
Presented as published in 1900. 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
Nutrition per serving
83Calories
16 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein16 g
Carbohydrates3.5 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium66 mg
Potassium19 mg
Calcium64 mg
Iron0 mg
Magnesium21 mg
Phosphorus0 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2257 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 8. The excerpt below is the record exactly as published.
Calf’s Foot Jelly. Boil two feet in two quarts of water, till the feet are bro¬ ken and the water half wasted ; strain it; and, when cold, take off the fat, and remove the jelly from the sediment; then put it into a saucepan with sugar, raisin wine, and lemon juice, to your taste, and some lemon peel. When the flavour is rich, put to it the whites of five eggs well beaten, and their shells broken ; set the saucepan upon the fire, but do not stir the jelly when it begins to warm. Let it boil twenty minutes after it rises to a head ; then pour it through a flan¬ nel jelly bag, first dipping the bag into hot water, to prevent waste; squeeze it quite dry ; run the jelly through, until quite clear. Then put it into glasses and forms. The fol¬ lowing mode will greatly facilitate the clearing of the jelly : — When the mixture has boiled twenty minutes, throw in a cupful of cold water
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Cook this with the app: pantry check, scaling, and the assistant.