Calves Feet Jelly

Ingredients

• Boil 2 calves feet
• in 1 gallon of water
• 1 pint of wine
• % pound loaf sugar
• the juice of 4 lemons
• Beat the whites of 6 eggs very still

Method

1. 1

   Boil calves feet in water until it is reduced to 1 quart, then strain and let it stand until cold.

2. 2

   Skim off all fat and take up the jelly carefully.

3. 3

   If there is sediment in the bottom, leave it.

4. 4

   Put the jelly in a saucepan with wine, sugar, and lemon juice.

5. 5

   Stir all well together and let it boil a few minutes.

6. 6

   Strain through a flannel bag several times until perfectly clear.

7. 7

   Have a china bowl with some of the lemon peel cut thin.

8. 8

   Take a silver spoon and fill glasses.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.

aJves Feet Jelly. Boil 2 calves feet in 1 gallon of water until it is reduced to 1 quart, then strain and let it stand until cold. Skim off all fat and take up the jelly carefully. If there is sediment in the bottom, leave it. Put the jelly in a saucepan with 1 pint of wine, % pound loaf sugar, the juice of 4 lemons. Beat the whites of 6 eggs very still

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