Calf’s Foot Jelly or Gelatine

Gelee de Pieds de Veau

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Calf’s Feet
  • 5 Quarts of Cold Water
  • A Pint of White Wine, or Sherry
  • The Juice of Two Lemons
  • The Juice of Two Oranges
  • ½ of the Zest of a Lemon, Grated
  • The Whites and Crushed Shells of Two Eggs
  • A Pound of White Sugar
  • 2 Teaspoonfuls of Grated Nutmeg
  • A Stick of Grated Cinnamon


Wash the feet well, scrubbing them thoroughly, in cold water. Then put them into a kettle to boil with the five quarts of cold water given above. Let them simmer slowly for at least seven or eight hours, till the liquor is reduced one-half. Then strain the liquid into an earthen bowl, and set it away for at least twelve hours, or over night. Then skim carefully every particle of fat from the surface, and remove all sediment or dregs from the Jelly. Put it into a porcelain-lined kettle, and set over the fire, and let it melt slowly. Add the whites of the eggs, well beaten to a froth, and the crushed shells, the ground cinnamon, the nutmeg, the sugar and lemon and orange juice, and the zest of the lemon. Mix all these ingredients thoroughly, and let the Jelly boil hard, without stirring again, for twenty minutes. Then add half a cup of water, and let it come again to a boil. Set it back on the stove, where it cannot boil, and keep it closely covered for half an hour. Have ready a flannel bag, and dip it into boiling water. Hang it up with a bowl underneath, and pour the Jelly into the bag, suspending the bag from the end of a thick, short pole, where it can drip easily. Tie the end of the bag, and let the Jelly drip freely. On no account squeeze or touch it, if you wish to have an unclouded Jelly. Turn the drippings into a bowl or mold, add the Wine, and set to cool in a cool place. You will then have the genuine Calf’s Foot Jelly, and will know that it has not been made of the horns and hoofs of animals, etc.