Sweet Jelly

Ingredients

• four calves’ feet
• about three quarts of water
• half a pound of loaf sugar
• the thin outside rind of four oranges
• the juice of six lemons
• the whites of eight eggs

Method

1. 1

   Clean calves' feet, boil in water for 8-9 hours until reduced.

2. 2

   Strain, remove fat, and mix with sugar, rinds, juices, and egg whites.

3. 3

   Stir until boiling and pour through a jelly bag.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 51. The excerpt below is the record exactly as published.

the juice of the lemons into it, leave till cold, strain through a fine cloth. A quarter of an hour will freeze it sufficiently if well set. Orange water ice is made exactly the same. ¥ SWEET JELLY A Useful Recipe for Invalids r 1 1 AKE four calves’ feet and free them from the long bone. Place them in a stewpan and cover them with cold water. Let them come to the boil. They will throw up a dark scum, the stewpan, therefore, must be placed under the cold water tap until the calves’ feet T 165 THE DUDLEY RECIPES are thoroughly washed clean and free from all scum. Then return them to the stove with about three quarts of water. Let this boil gently for eight or nine hours imtil the calves’ feet are quite cooked and the water reduced to half the quantity. Strain through a soup cloth and allow it to stand until next day. Then carefully take off all fat from the surface, cleaning it with a little kitchen paper. Place this in a stewpan with half a pound of loaf sugar, the thin outside rind of four oranges and of fom* lemons, also the juice of eight oranges and of six lemons, a few coriander seeds and the whites of eight eggs

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