Calf Feet Jelly (Calf’s Foot, Cowfoot, Calves feet, Jellied Calves’ Feet Meat Jelly, Holodetz, Gallerata, Galleh, Studen (Russian), Sulze von kalbsfuessen (German) or Petchah or Ptcha) is a recipe from the days when meager incomes and impoverished living conditions made it necessary to avoid wasting anything of nutritive value. The texture of the finished product is something that will no doubt polarize the Lillan community (you either love the springiness and jelly texture or you don’t) and the flavors are assertive. The recipe is provided for those who enjoy cowfoot, are gastronomically daring, or who are interested in it from a cultural or historical perspective. We remain true to our Jamaican roots and invite our readers to try this dessert. Unconvinced? Listen to Miss Lillan here.
Ingredients
4 calves feet
3 quarts of water
Whites of two eggs
½ lb powdered sugar
Nutmeg, grated
1 tsp Vanilla
2 lemons or limes
Plus, healthy portions of tender loving care.
Directions
Clean the cow’s feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold. Remove the grease and place the jelly in a saucepan; be careful to avoid the settings. Add the sugar, lime and whites of eggs; let all boil together for a few minutes. Pour into a mold and set aside to cool (chill until firm). Unmold, slice and serve. Enjoy! This is much more nourishing than commercial gelatin.
Prep Time: 1hr | Cook Time: 6 hrs. Click to read more. Post comments for Miss Lillan especially when you have tried the dessert. LL
DID YOU KNOW –
1. Calf Feet Jelly has health benefits. It happens that the gelatin is a protein which contains no tryptophan.
2. Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging. Click for more.
3. It has roots in Eastern Europe and Britain and is centuries old.
4. Considered to be a classic Ashkenazic (Jewish) dish, the kosher version no less.
5. It is a traditional dish made in multicultural Jamaica (thanks to her Jewish and British connections) but commonly called cowfoot jelly or its variant cowcod jelly.
6. There are two jelly versions - sweet (dessert) and savoury (aspic).
7. Degenerative and inflammatory diseases can often be corrected by the use of gelatin-rich foods such as cowfoot and pig’s tail (all sold at Lillan).
p.s We also have a recipe for lemon jelly made with calves foot gelatin.Yum too! Indicate if would you like to have it?
meloyhaberman liked this
bloglillan posted this