Apple Calf’s Feet Jelly from Modern Cookery for Private Families by Eliza Acton
Pour a quart of prepared apple-juice, on a pound of fresh apples pared and cored, and simmer them until they are well broken; strain the juice, and let it stand until cold; then measure, and put a ...
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Cooking tools:
- Paring knife
- Peeler
- Cutting board
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Cheesecloth
- Measuring cup
- Mixing bowl
- Ladle
- Jelly mold
- Stove
Ingredients
- whites and shells of eggs, 8: 10 minutes.
- fresh apples, 1 lb.:½ to ¾ hour.
- Prepared apple juice, 1 quart
- juice of lemons, 2
- sugar, 9 oz.
- calf’s feet stock, 1 quart
- Strained juice, 1½ pint
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