Calves' Foot Jelly
- 1 quart jelly stock
- 1 pint wine
- 1/2 lb white sugar
- 4 egg whites, beaten up
- 3 spoonfuls lemon juice
- Lemon peelings
Mix the jelly stock, wine, white sugar, beaten egg whites and lemon juice together. Let it boil well. Pass through a jelly bag, kept hot before the fire. Try some at first, until it drips clear, and then pour out the whole.
Peel the lemons as thinly as possible. Strain the jelly on the peelings.
Should you wish to turn out the jelly in molds, put 1 ounce of isinglass to 3 pints of jelly.
Peel the lemons as thinly as possible. Strain the jelly on the peelings.
Should you wish to turn out the jelly in molds, put 1 ounce of isinglass to 3 pints of jelly.
Submitted by Feb 1, 2010
15 min
30 min
45 min