Calves’ Feet Jelly

Name: Calves’ Feet Jelly
Ingredients: To four feet cut into small pieces; a gallon of water; the whites of eight eggs

From An old-world recipe book, 1908

Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 10. The excerpt below is the record exactly as published.

Calves’ Feet Jelly To four feet cut into small pieces put a gallon of water, boil them gently till about half is consumed, run it through a sieve and let it stand till it is quite cold, take off the fat with a knife, and the fine 66 AN OLD-WORLD RECIPE BOOK part of the jelly melt with a pre- serving pan, and add wine, lemon juice and fine sugar to your taste, the whites of eight eggs

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