To Make Jelly From Feet

Ingredients

• four calf's feet
• one quart of white wine
• juice of six fresh lemons
• one pound and a half of powdered loaf sugar
• a little pounded cinnamon
• a little mace
• the rind thinly pared from two of the lemons
• eight eggs

Method

1. 1

   Boil the cleaned calf's feet until they are in pieces, strain the liquor, remove grease, and put jelly in a kettle.

2. 2

   Add wine, lemon juice, sugar, cinnamon, mace, and lemon rind.

3. 3

   Whip egg whites and mix with jelly, heat until clear, then strain through a bag.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 140. The excerpt below is the record exactly as published.

To Make Jelly From Feet.— Boil four calf's feet, that have been nicely cleaned and the hoofs taken off ; when the feet are boiled to pieces, strain the liquor through a colander, and when cold take all the grease off and put the jelly in a kettle, leaving the dregs which will be at the bottom. There should be from four feet, about two quarts of jelly; pour into it one quart of white wine, the juice of six fresh lemons strained from the seeds, one pound and a half of powdered loaf sugar, a little pounded cinnamon and mace, and the rind thinly pared from two of the lemons; wash eight eggs

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