{"id":5431,"slug":"calf-s-foot-jelly","title":"Calf's foot jelly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four calf's feet","an onion","a carrot","a piece of leek","a piece of celery","one clove","a bay leaf","a sprig of thyme","a spoonful of whole black peppers","a gallon of water","a quart of white wine","a small handful of salt","six whites of eggs"],"ingredients_norm":["calf's foot","onion","carrot","leek","celery","clove","bay leaf","thyme","whole black pepper","water","white wine","salt","egg white"],"steps":["Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt.","Boil until the feet are soft.","Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top.","Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set.","Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth.","Then strain, and set to cool.","If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w76:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"e06cdb77301efd4e761045a542cce318f57ac142c52e343575bea3fcdf322378","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/calf-s-foot-jelly"}