Transcribe
Translate
Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 20
More information
digital collection
archival collection guide
transcription tips
20 N.B. Peel your Shallots and Galic. To make Calf's Feet Jelly. Boil four Large Calf's Feet in seven quarts of Water till it's reduc'd to four and the Feet Boil'd to a Mash then drain the Jelly from the Feet and Skim off the Fat let it stand till Cold if you find it too strong you may add a little water to make it weaker to four Quarts of Jelly stock put the Juice of four Large
Saving...
prev
next
20 N.B. Peel your Shallots and Galic. To make Calf's Feet Jelly. Boil four Large Calf's Feet in seven quarts of Water till it's reduc'd to four and the Feet Boil'd to a Mash then drain the Jelly from the Feet and Skim off the Fat let it stand till Cold if you find it too strong you may add a little water to make it weaker to four Quarts of Jelly stock put the Juice of four Large
Szathmary Culinary Manuscripts and Cookbooks
sidebar
