DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Page 78

Calfs Foot Jelly
Boil two calfs feet well cleaned in a gallon of water till it is reduced to a quart & then pour it into a pan when cold skim off the fat & take the jelly up clear from the .... at the bottom of the pan put the jelly into a saucepan with a pint of white wine 1/2 a pound of loaf sugar & the juice of four lemons add to them the whites of 6 or 8 eggs well beaten stir all well together put it on the fire & let it boil a few minutes pour it into a flannel bag & repeat it till it runs clear then have ready a large basin & put into it some lemon peel cut as thin as possible let the jelly run into the basin & the lemon peel will give it a good color - the lemon peel maybe boiled with the other ingredients Mrs []
Another
To 3 pints of strong jelly the juice of 3 & the rind of 2 lemons 3/4 pint of white wine 1 lb loaf sugar & the whites of 6 eggs or put 6 lemons instead of wine 2 large calfs feet will be required

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Calfs Foot Jelly Boil two calfs feet well cleaned in a gallon of water till it is reduced to a quart & then pour it into a pan when cold skim off the fat & take the jelly up clear from the .... at the bottom of the pan put the jelly into a saucepan with a pint of white wine 1/2 a pound of loaf sugar & the juice of four lemons add to them the whites of 6 or 8 eggs well beaten stir all well together put it on the fire & let it boil a few minutes pour it into a flannel bag & repeat it till it runs clear then have ready a large basin & put into it some lemon peel cut as thin as possible let the jelly run into the basin & the lemon peel will give it a good color - the lemon peel maybe boiled with the other ingredients Mrs [] Another To 3 pints of strong jelly the juice of 3 & the rind of 2 lemons 3/4 pint of white wine 1 lb loaf sugar & the whites of 6 eggs or put 6 lemons instead of wine 2 large calfs feet will be required