CALF’S FOOT JELLY
Boil four feet in a gallon of water, till it is reduced to a quart. Strain it, and let it stand, till it is quite cool. Skim off the fat, and add to the jelly one pint of wine, half a pound of sugar, the whites of six eggs, and the juice of four large lemons; boil all these materials together eight or ten minutes. Then strain into the glasses, or jars, in which you intend to keep it. Some lay a few bits of the lemon-peel at the bottom, and let it be strained upon them.
For those wondering what calf’s foot jelly is…it is (and I quote the dictionary here) “a savory jelly made with gelatin obtained by boiling calves’ feet.” Savory and calves feet don’t quite go hand in hand in my mind…but hey! Calf’s Foot Jelly was often a food fed to invalids back in the 1800s.
…presented to you from The American Frugal Housewife – Dedicated to those who are not ashamed of economy, by Mrs. Child…