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Abigail Wellington Townsend cookbook, circa 1840
Page 41
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To make Calves foot Jelly boil a sett of feet in a gallon of water till it comes to about 3 pints let it cool & skim of all the fat put it in a sauce pan with a pint of sweet wine 1/2 lb loaf sugar the juice of four lemmons beat 6 whites of eggs & stir all together. let it boil a few minutes have ready a table cloth or flannel bag & run it through pour it back till it comes clean then fill your glasses.
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To make Calves foot Jelly boil a sett of feet in a gallon of water till it comes to about 3 pints let it cool & skim of all the fat put it in a sauce pan with a pint of sweet wine 1/2 lb loaf sugar the juice of four lemmons beat 6 whites of eggs & stir all together. let it boil a few minutes have ready a table cloth or flannel bag & run it through pour it back till it comes clean then fill your glasses.
Szathmary Culinary Manuscripts and Cookbooks
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