1914 Calves’ Foot Jelly

Won first prize in the Sunday Times Recipe Contest (reference)

Image from pxhere

Ingredients:

  • 3 calves’ feet

  • ½ gallon (2.2 l) of water

  • 1 lb (450g) of sugar

  • 5 lemons

  • 4 cloves

  • 4 eggs - whites only

Method:

  1. Clean calves’ feet and split them then place in water and bring to boil

  2. Skim well and let simmer for three hours

  3. Strain off into basin and leave until next day when it should be a stiff jelly

  4. Scrape off all fat and put the jelly in the pan with the sugar, rind of the lemons, cloves and the lightly beaten whites of eggs

  5. Bring to boil and simmer for 15 minutes then pour into wet mold to set.



Submitted by Mrs. Stedman, Canning-road, East Fremantle