{"id":6848,"slug":"calf-s-foot-jelly-no-1","title":"CALF'S FOOT JELLY, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one calf's foot","one quart water","the stiff-beaten whites of two eggs","sherry to taste","sugar to taste"],"ingredients_norm":["calf's foot","water","stiff beaten whites of egg","sherry","sugar"],"steps":["After carefully washing one calf's foot, split and put it on with one quart water.","Boil from four to five hours.","Strain and let stand overnight.","Put on stove next day and when it begins to boil add the stiff-beaten whites of two eggs; boil till clear, then strain through cheesecloth.","Add sherry and sugar to taste.","Let it become firm before serving."],"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/12350","source_ref":"pg:12350:w19:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b373dcb4b54fae08d907095a51044acdf8328b6089000624bd8981deba9ada5f","created_at":"2026-08-02T16:55:59Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-no-1"}