Milk Jelly
Ingredients
Directions
Boil the calves' feet in 2 quarts of water until well boiled and the water is reduced by half.
Strain the mixture and let it cool.
Remove the fat and separate the jelly from the sediment.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Calves' feet
- Releases gelatin during simmering, which later sets the liquid into a firm jelly.
The step that matters
Reducing the water by half. Simmering until the liquid is reduced by half concentrates the dissolved gelatin. A stronger gelatin solution sets firmly when cool, so a weak reduction can leave a runny jelly.
“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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