Calves' Foot Jelly

Ingredients

• four calves' feet
• a gallon of water
• the strained juice of three lemons
• two cups sugar
• a blade of mace
• a stick of cinnamon
• the beaten whites of three eggs

Method

1. 1

   Clean and boil calves' feet in water until reduced.

2. 2

   Strain, remove fat, and add lemon juice, sugar, mace, cinnamon, and egg whites.

3. 3

   Boil for fifteen minutes and strain again if necessary.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 87. The excerpt below is the record exactly as published.

four calves' feet in a gallon of water and boil slowly until the meat drops from the bones and the water is reduced to less than two quarts; strain, and let stand over night in a cool place; in the morning scrape off all the fat, then turn it out, scrape off all the sediment from the bottom; have just three pints. Boil one pint of milk, flavor it highly with vanilla, let get cold. Take three pints of rich cream, put it in a shallow pan, set on ice and whip it with whisk, skimming it off as fast as it rises; then add ftie vanilla milk to the cream, and beat both together; melt the jelly by setting it over the fire. Beat very light the yolks of six eggs, beating in one cup of sugar; add by degrees the melted jelly to the sugar and eggs, stirring very hard; keep the vessel setting on ice and continus The Queen Cook Book 225 stirring till the mixture is firm enough to retain the mark of the spoon; then stir in the whipped cream as quickly as possible; have ready your dish for table, lined with sponge cake and pour in the, charlotte. Put ice around it in refrigerator. It will be ready to serve in two hours. Some prefer it without the sponge cake and eat it with cream and cake. For cleaning feet, see souse. Calves* Foot Jelly. Clean well, and cut off the toes of a calf *s feet, put the feet into a gallon of water, boil till reduced one- half, then strain, let stand over night. In the morn- ing take off all the fat, remove the sediment, and put the clear part over the fire, the strained juice of three lemons, two cups sugar, a blade of mace, a stick of cinnamon, the beaten whites of three eggs

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