Calves’ Feet Jelly
From Gas cookery, 1885
If for a sweet jelly, flavour and clear the same as the lemon jelly, leaving out the Gelatine.
Presented as published in 1885. 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 Gas cookery (1885) by Helen Edden, page 34. The excerpt below is the record exactly as published.
Two calves’ feet, well washed, and chopped each into four pieces. Blanch them and then put them into three quarts of cold water, and let them boil gently for six hours, and be careful to skim it well. Strain SALADS AND SAVOURIES. 99 into a basin, and when quite cold remove all the grease from the top. If for a sweet jelly, flavour and clear the same as the lemon jelly, leaving out the Gelatine. Co Clear HUy. Take the calves’ feet jelly
Cook this with the app: pantry check, scaling, and the assistant.