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New England cookbook, 1825-1870
Page 17
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Calves Feet Jelly To one Set of feet - 2 gallons of water. Boil it half away well skimmed, then put it in an earthen dish when cold take off all the grease then melt it - add one quart and half pint of wine - half a pint of lime Juice, 1 lb of Loaf sugar one fresh Lemon Peal: a piece of cinnamon, the shells & whites of 8 eggs beat them with the sugar when sufficiently boiled strain it through a flannel bag untill it is quite clear August 5th 1830
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Calves Feet Jelly To one Set of feet - 2 gallons of water. Boil it half away well skimmed, then put it in an earthen dish when cold take off all the grease then melt it - add one quart and half pint of wine - half a pint of lime Juice, 1 lb of Loaf sugar one fresh Lemon Peal: a piece of cinnamon, the shells & whites of 8 eggs beat them with the sugar when sufficiently boiled strain it through a flannel bag untill it is quite clear August 5th 1830
Szathmary Culinary Manuscripts and Cookbooks
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