Apple Calf’s Feet Jelly


  • Prepared apple juice, 1 quart
  • fresh apples, 1 lb.:½ to ¾ hour.
  • Strained juice, pint
  • calf’s feet stock, 1 quart
  • sugar, 9 oz.
  • juice of lemons, 2
  • rind of
  • whites and shells of eggs, 8: 10 minutes.


Pour a quart of prepared apple-juice, on a pound of fresh apples pared and cored, and simmer them until they are well broken; strain the juice, and let it stand until cold; then measure, and put a pint and a half of it into a stewpan with a quart of calf’s feet stock, nine ounces of sugar broken small, or roughly pounded, the juice of two fine lemons, and the thin rinds of one and a half, with the whites and shells of eight eggs. Let it boil gently for ten minutes, then strain it through a flannel-bag, and when cool put it into moulds. It will be very clear, and firm, and of pleasant flavour. Apples of good quality should be used for it, and the quantity of sugar must be regulated by the time of year, as the fruit will have lost much of its acidity during the latter part of the season. This receipt, which is the result of our own experiment, and which we have found very successful, was first tried just after Christmas, with pearmains and Ripstone pippins. A little syrup of preserved ginger, or a small glass of fine white brandy, would, perhaps, to some tastes, improve the jelly; but we give it simply as we have had it proved ourselves.

Obs.—We would recommend the substitution of quinces for apples in this receipt as likely to afford a very agreeable variety of the jelly: or equal portions of the two fruits might answer well.

Unless the stock be very stiff, add isinglass to this, as to the calf’s feet jelly, when it is to be moulded.