Calf’s Foot Jelly or Gelatine from The Picayune's Creole Cook Book by The Times Picayune Publishing
Wash the feet well, scrubbing them thoroughly, in cold water. Then put them into a kettle to boil with the five quarts of cold water given above. Let them simmer slowly for at least seven or eight ...
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Ingredients
- 4 Calf’s Feet
- 5 Quarts of Cold Water
- A Pint of White Wine, or Sherry
- The Juice of Two Lemons
- The Juice of Two Oranges
- ½ of the Zest of a Lemon, Grated
- The Whites and Crushed Shells of Two Eggs
- A Pound of White Sugar
- 2 Teaspoonfuls of Grated Nutmeg
- A Stick of Grated Cinnamon
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