Charlotte Cushman's Jelly

Ingredients

• a shin of beef weighing seven pounds
• four calves' feet
• one gallon of water
• one table-spoonful of salt
• twenty pepper-corns
• three cloves
• a stick of cinnamon
• the whites of two eggs

Method

1. 1

   Wash the calves' feet and shin of beef carefully.

2. 2

   Put the meat and water into a large stew-pan.

3. 3

   Heat slowly to the boiling-point, skimming carefully and frequently in the first half-hour.

4. 4

   Boil gently for eight hours; then strain through a fine sieve, and set away to cool.

5. 5

   When cold, skim off the fat, and put the jelly into a stew-pan with the seasonings.

6. 6

   Beat the whites of the eggs rather light, and add to them half a cupful of cold water.

7. 7

   Beat well, and add to the contents of the stew-pan.

8. 8

   Place the stew-pan on the fire, and stir the mixture frequently until it gets warm.

9. 9

   Keep the pan on the hot part of the stove until the contents begin to bubble; then draw it back immediately to a place where the jelly will keep heated to the boiling-point for half an hour.

10. 10

    When this time has passed, strain the jelly through a napkin, and pour it into tumblers.

11. 11

    Cool, cover, and set away in a cold place.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 455. The excerpt below is the record exactly as published.

Charlotte Cushman's Jelly. Use a shin of beef weighing seven pounds (have the butcher break it into small pieces), four calves' feet, one gallon of water, one table-spoonful of salt, twenty FOOD FOR THE SICK. 863 pepper-corns, three cloves, a stick of cinnamon, and the whites of two eggs

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