549350 calf's foot jelly

Yield: 1 servings

Measure Ingredient
4 \N Calves' feet
3 quarts Water
\N \N Whites of 2 eggs
½ pounds Powdered sugar
2 \N Lemons

Clean the feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold. Remove the grease and place the jelly in a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs; let all boil together for a few minutes. Pour into bowls or glasses and set away to cool. This is much more nourishing than the commercial gelatin. Submitted By BARRY WEINSTEIN On 08-01-95

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