Jelly, Calves’ Foot

Ingredients

• One foot makes one pint
• a quart of cold water
• three-quarters of a pound of loaf sugar
• the rind and juice of three lemons
• about eight cloves
• small piece of mace
• a very little cinnamon
• the whites of three eggs

Method

1. 1

   Wash the foot well, boil it in cold water, then discard the liquid.

2. 2

   Wash again, cover with fresh water, and boil slowly for five hours.

3. 3

   Strain, remove fat, and add lemon rind, juice, sugar, spices, and egg whites.

4. 4

   Whisk over the fire till frothy, boil twice, and strain.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 57. The excerpt below is the record exactly as published.

the rind and juice of two lemons, one pint and a quarter of cold water, the whites and shells of two eggs. Whisk all over the fire till a stiff froth is formed on the top ; remove the whisk; boil it up twice, put on the lid, let it stand quite still twenty minutes, then strain it. Note. — It is the filter on the top which clears the jelly. Care must be taken not to break this or the jelly will not be clear. Jelly, Calves’ Foot. One foot makes one pint. Cut the foot down the hoof, then across to make three pieces. Put on in cold water, boil up well, theij throw away all the liquid. Wash the foot well, put it in a quart of cold .water; bring that to the boil ; boil slowly for five hours. Take a clean hair sieve, strain, put away the stock till next day. Remove the fat from the cold stock with a spoon ; take a clean cloth, damp with hot water, wash the top of stock to remove every bit of fat. Put the stock in a stewpan ; peel the rind of three lemons very thinly, squeeze them, and strain the juice of three lemons in three-quarters of a pound of loaf sugar ; about eight cloves, small piece of mace, a very little cinnamon. Put all these into the stock, also the whites of three eggs

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