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Dessert

Calves Feet Jelly

A gelatinous dessert made by boiling calves' feet, reducing the broth, and setting it with sugar, raisin wine, lemon juice, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Calves Feet Jelly

Ingredients

Directions

Make the stock

  1. Boil the calves' feet in water until broken and the water is reduced by half.

  2. Strain the mixture.

  3. Let it cool to remove the fat and sediment.

Finish the jelly

  1. In a saucepan, combine the jelly with sugar, raisin wine, lemon juice, and lemon peel.

  2. Add the beaten egg whites and stir well.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Raisin + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calves' feet
Release gelatin when simmered, which sets the liquid into a firm jelly as it cools.
Egg whites
When beaten and heated, they coagulate and help clarify the jelly, trapping sediment.
Sugar
Sweetens the jelly and balances the sharpness of the lemon.
Lemon juice
Adds acidity that brightens the flavour and balances sweetness.

The step that matters

Let the stock cool before adding the egg whites. Skimming off the fat and sediment once the stock has cooled leaves a clearer, less greasy jelly. Adding the egg whites to warm or fatty liquid can prevent proper clarification and leave the jelly cloudy.

Swap the raisin

How well each one fits the dish's main ingredients (sugar, wine, lemon, egg):

  1. Orangefits better
  2. Vanillafits better
  3. Raspberryfits better
  4. Raisinthe original

Fit is the average pairing score against sugar, wine, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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