Calf’s-Foot Jelly

Ingredients

• 4 feet
• 3 quarts of water
• juice of 2 lemons
• whites of 6 eggs
• pound of loaf sugar
• $ pint white wine

Method

1. 1

   Scald 4 feet and when quite clean let them remain in cold water an hour, then put them on to boil in 3 quarts of water and boil till reduced to 14 pints, strain through a sieve and let stand until quite cold.

2. 2

   Take off all fat and be careful not to take up any settlings.

3. 3

   Put in a stew pan with juice of 2 lemons and whites of 6 eggs well beaten, 0.5 pound of loaf sugar and 0.5 pint white wine, let all just boil, take from fire and when a little cold pour through a flannel bag on the eggshells.

4. 4

   This must be repeated till quite clear.

5. 5

   Put the rind of one lemon in your mould and pour jelly on it.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 73. The excerpt below is the record exactly as published.

CALF’S-FOOT JELLY.—Scald 4 feet and when quite clean let them remain in cold water an hour, then put them on to boil in 3 quarts of water and boil till reduced 14 pints, strain through a sieve and let stand until quite cold. Take oft all fat and be careful not to take up any settlings. Put in a stew pan with juice of 2 lemons and whites of 6 egus well beaten, + pound of loaf sugar and $ pint white wine

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