White Wine Jelly (Calf's-foot Stock)

Ingredients

• one quart of cold calf's-foot stock
• the thin rind of a small fresh lemon
• the strained juice of two lemons
• six ounces of roughly-pounded sugar
• the well-whisked whites and crushed shells of two fresh eggs

Method

1. 1

   Mix calf's-foot stock with lemon rind, lemon juice, sugar, and egg whites.

2. 2

   Heat gently to boil without stirring for twenty minutes.

3. 3

   Let it settle, then strain through a jelly-bag.

4. 4

   If not clear, strain again.

5. 5

   Stir in white wine to taste and pour into molds.

6. 6

   Let it set in a cool place.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2270. The excerpt below is the record exactly as published.

White Wine Jelly (Calf's-foot Stock). — Take one quart of cold calf's-foot stock entirely free from fat and sediment, and measured whilst hot. Put it into a saucepan with the thin rind of a small fresh lemon, the strained juice of two lemons, six ounces of roughly-pounded sugar, and the well-whisked whites and crushed shells of two fresh eggs

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