Pig or Calves' Foot Jelly

Ingredients

• one large cup of whisky
• one pound of sugar
• one tablespoonful of cinnamon
• one tablespoonful of mace

Method

1. 1

   Prepare feet, soak in water for three days, boil for 3-4 hours, strain, skim grease, boil jelly, add whisky, sugar, spices, and boil for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 433. The excerpt below is the record exactly as published.

PIG OR CALVES' FOOT JELLY. Take the feet, strike them against a hard substance to get the hoof off, and then put them in clean water without salt, and let them remain so three days, changing water night and morning. On the fourth day take out early and have ready on the fire a pot of water ; put the feet in and boil hard for three or four hours, filling up the pot with boiling water as fast as it boils down. About a half hour before it is done, allow the water to boil down to the quantity of jelly you wish to make. When done the meat will fall from the bones when touched with a fork ; it must then be all lifted out, and strain the liquor in bowls, and set in a cool place until the next morning; then skim off all the grease upon the jelly and sides of the bowls, else the jelly will be dark. Now put the jelly on to boil, and when it boils up pour in one large cup of whisky, one pound of sugar

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