Calf’s Foot Jelly

Name: Calf’s Foot Jelly
Ingredients: 2 pints of strong white stock; 0.5 pint sherry; Whites and shells of 2 eggs; 10 ozs. sugar; 0.5 oz. stick cinnamon; 20 cloves; 2 lemons

From The St. Mungo cookery book, 1904

Recipe by Mrs. Guthrie, Ellenbank, Cathcart.

Presented as published in 1904. 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

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 73. The excerpt below is the record exactly as published.

CALF’S FOOT JELLY. 2 pints of strong white stock, made from knuckle of veal or calves’ feet (the stock must be made without salt). 4 a pint sherry. Whites and shells of 2 eggs. 10 ozs. sugar, f oz. stick cinnamon. 20 cloves. 2 lemons

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