Calves' Feet Jelly

Ingredients

• two calves' feet
• four quarts of water
• the whites of three eggs
• a small piece of cinnamon
• the thin peel of two lemons
• the juice of three
• about six or seven ounces of loaf sugar

Method

1. 1

   Boil the calves' feet in water for five hours, strain, and remove the fat.

2. 2

   Whisk the egg whites in a stewpan, add jelly, cinnamon, lemon peel, and sugar.

3. 3

   Heat until just before boiling, then cover and let sit for 15 minutes without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1804. The excerpt below is the record exactly as published.

Calves' Feet Jelly. — Boil two calves' feet in four quarts of water for five hours, then strain the liquor through a hair sieve, and the next day take off all the fat. Whisk the whites and shells of three eggs in a stewpan, then put in the jeUy, and add a small piece of cinnamon, the thin peel of two lemons and the juice of three, with about six or seven ounces of loaf sugar

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