Orange Calf’s-foot Jelly

Ingredients

• one pint of calf’s-foot stock
• half a pint of strained orange-juice
• the juice of two lemons
• the whites and crushed shells of three eggs
• the thin rinds of two oranges
• a dessert-spoonful of gelatine
• 4 ozs. of sugar in lumps

Method

1. 1

   Mix calf’s-foot stock with orange juice, lemon juice, egg whites, rinds, gelatine, and sugar.

2. 2

   Stir gently over the fire until mixed, then let simmer for fifteen minutes.

3. 3

   Let it settle, lift off scum, and pour through a tamis until clear.

4. 4

   Pour into a damp mould and set in a cool place.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 191. The excerpt below is the record exactly as published.

Orange Calf’s-foot Jelly. — Take one pint of calf’s-foot stock, carefully freed from fat and sediment; mix with it half a pint of strained orange- juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, a dessert-spoonful of gelatine, and 4 ozs. of sugar in lumps

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