Calves’ Feet Jelly

Ingredients

• Two Calves’ Feet
• Three quarts of Water
• One pint of White Wine
• Half a pound of Loaf Sugar
• Juice of three Lemons
• the Rind of two Lemons
• Whites of two Eggs
• One ounce of Isinglass

Method

1. 1

   Put the calves’ feet into the water, bring to a boil and then simmer until only one quart of the liquid remains.

2. 2

   When cold, remove the fat, and with a spoon take the jelly carefully off the sediment.

3. 3

   Put the jelly in a brass saucepan, add the wine, thinly-peeled lemon rind, lemon juice, isinglass and the sugar.

4. 4

   Add the partly whisked whites, and continue whisking until it boils.

5. 5

   Stand the saucepan by the side of the fire for ten minutes.

6. 6

   Pour some boiling water through a jelly bag or cloth, and pass the jelly through several times into a clean basin until it runs clear.

7. 7

   Pour into a mould that has previously been soaked in cold water for one hour.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 52. The excerpt below is the record exactly as published.

CALVES’ FEET JELLY Ingredients : Two Calves’ Feet Three quarts of Water One pint of White Wine Half a pound of Loaf Sugar Juice of three Lemons and the Rind of two Lemons Whites of two Eggs One ounce of Isinglass

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