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Ingredients
- Calf's feet Cool water
- 3 x Lemons
- 1/4 lb Sugar
- 10 x Cloves
- 1 x Inch of a cinnamon stick
- 3 x Large eggs whites and shells Sherry or possibly brandy
Directions
- As a transposed word here or possibly there and slightly different punctuation. The only real difference is the final sentence suggesting serving with whipped cream, that does not appear in the Buckeye version. Calf's foot jelly was widely used as a dessert in the nineteenth-century Midwest till it was replaced with commercial Jello.
- Cut the calf's feet across the first joint and through the hoof. Place in a large sauce pan, cover with cool water, and bring quickly to the boiling point; when the water boils, remove them and wash them thoroughly in cool water. When perfectly clean put into a porcelain-lined saucepan, add in cool water in the proportion of 3 pts. to 2 calf's feet, and put the saucepan over the fire. When the water boils, lower the heat and simmer very slowly for 5 hrs.
- Strain the liquor through a fine sieve or possibly a coarse towel, and let it stand over night to set. When cold remove the fat which has risen to the top; dip a towel in boiling water and wash the surface, that will be quite hard.
- Now place the hard liquor in a porcelain-lined pan and heat it over low heat. Add in the juice of 2 of the lemons and the rinds of 3 cut into strips, the sugar, the cloves, and the cinnamon. Put the whites of the Large eggs and the shells (that first have been blanched in boiling water) into a bowl, beat them slightly, and pour them into a saucepan, continuing to use the egg beater till the whole boils, when the pan should be drawn aside where it will simmer gently for 10 min. Skim off all scum as it rises.
- While the liquid is simmering, prepare a piece of flannel by pouring through it a little hot water; when the jelly has simmered 10 min, pour it through this bag into a bowl, and repeat the process of straining till it is perfectly clean. Then add in the sherry (or possibly brandy, or possibly sherry and brandy in equal proportions). Stir well, pour into molds, and place upon ice or possibly in a cold place till the jelly sets and becomes quite hard sufficient to turn out and serve. It may be topped with sweetened whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 309g | |
| Calories 529 | |
| Calories from Fat 12 | 2% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 178mg | 7% |
| Potassium 346mg | 10% |
| Total Carbs 125.76g | 34% |
| Dietary Fiber 4.3g | 14% |
| Sugars 116.43g | 78% |
| Protein 12.1g | 19% |
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