Calves’ Foot Jelly. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Put two calves' feet in a gallon of water and boil it down to two quarts.
  2. Run the liquid through a sieve and let it stand until cold.
  3. Remove all the fat from the surface.
  4. Transfer the jelly to a pan.
  5. Add a pint of white wine, the juice of two lemons, sugar to taste, and the whites of six eggs.
  6. Stir these ingredients together for about half an hour.
  7. Strain the mixture through a jelly-bag, placing a piece of lemon-peel in the bag.
  8. Allow the jelly to pass through the bag until it is clear.
  9. If a very clear and strong jelly is desired, add an ounce of isinglass.
Original Text
Calves’ Foot Jelly. No. 1. To two calves’ feet put a gallon of water, and boil it to two quarts; run it through a sieve, and let it stand till it is cold; then take off all the fat, and put the jelly in a pan, with a pint of white wine, the juice of two lemons, sugar to your taste, and the whites of six eggs. Stir these together near half an hour, then strain it through a jelly-bag; put a piece of lemon-peel in the bag; let it pass through the bag till it is clear. If you wish this jelly to be very clear and strong, add an ounce of isinglass.
Notes
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