Riband Jelly

Ingredients

• 2 calves’ feet
• 5 quarts of water
• 3 ozs. of gelatine
• 6 whites of eggs
• 6 shells
• 2 glasses of sherry
• 2f ozs. of sugar
• 4 drops of vanilla
• 1 saltspoonful of cochineal
• 1 saltspoonful of spinach extract
• ^ saltspoonful of saffron
• 1 tablespoonful of orange flower water
• 1 gill of cream

Method

1. 1

   Remove large bones from two calves’ feet, place in a pot with five quarts of water and three ounces of gelatine, boil until reduced to one quart.

2. 2

   Strain through a flannel bag, let stand for twenty-four hours, scrape off fat, and slice.

3. 3

   Add beaten egg whites and crushed shells, boil, then add wine and sugar to taste.

4. 4

   Strain into a mould dipped in cold water, run in jelly to cover the bottom half an inch deep, let cool, color some jelly with cochineal and flavor with vanilla.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 46. The excerpt below is the record exactly as published.

Riband Jelly. For Ten Persons. — 2 calves’ feet ; 5 quarts of water ; 3 ozs. of gelatine ; 6 whites of eggs ; 6 slieils ; 2 glasses of sherry ; 2f ozs. of sugar ; 4 drops of vanilla ; 1 saltspoon- ful of cochineal ; 1 saltspoonful of spinach extract ; ^ salt- spoonful of saffron ; 1 tablespoonful of orange flower water ; 1 gill of cream. Take out the large bones of two calves’ feet, put the feet into a pot with five quarts of water and three ounces of gelatine, boil till it comes to one quart ; strain it through a flannel bag, let it stand twenty-four hours, then scrape off all the fat from the top very clean, then slice it. Put to it the whites of five eggs beaten to a froth, and their crushed shells

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