Milk Jelly
From Cookery for every household, 1914
Serves 4
The pieces of foot may afterwards be rinsed and put into the stock pot, or they may be used for a dish of stewed cow heel. Gelatine may be used instead of the ox foot, 1 oz. being sufficient for the above quantity. Place it in a jar with the other ingredients, and stand in hot water until dissolved, stirring occasionally. Then strain.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 867. The excerpt below is the record exactly as published.
Milk Jelly 1 ox foot, or 1 calf’s foot. I 1 pt. milk. 1 bay-leaf. 2 oz. sugar. | Rind of £ lemon
Cook this with the app: pantry check, scaling, and the assistant.