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Dessert

Calves' Feet Jelly

A jelly made by boiling calf feet until the liquid reduces to 2 quarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Calves' Feet Jelly

Ingredients

Directions

Prepare

  1. Clean the calves' feet in warm water and remove the fat between the toes.

  2. Place the feet in a large stewpan and cover with water.

Make the stock

  1. Boil until the liquid is reduced to 2 quarts.

  2. Strain the liquid through a fine sieve.

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

What each ingredient does

Calves' feet
Release gelatin into the water as they simmer, so the strained liquid sets into a jelly.
Water
Carries the gelatin out of the feet and is reduced to concentrate it.

The step that matters

Boil until the liquid is reduced to 2 quarts. Gelatin is extracted slowly from the connective tissue, and reducing the liquid concentrates it. If the liquid is reduced too little, the jelly may be too weak to set; reducing too far or boiling hard can make it cloudy.

“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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