[Sca-cooks] Winter projects - Jelly recipes

[Cheri or Anne]

I've started going thru my cookbooks to find out exactly what recipes I have on hand.  First one I find is using 4 calves feet to make the base for many of the other recipes.  I wonder where I could find someone selling calf feet (w/o the hooves as stated of course).  
 
Thank you for the link, I've been to the site before but had forgotten it. 
 
anne

Go softly and gently for those you meet here will be
those you know hereafter."

--- On Tue, 9/8/09, Johnna Holloway <johnnae at mac.com> wrote:


From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Winter projects - Jelly recipes
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Tuesday, September 8, 2009, 2:00 PM


There's always quince of course.
Ivan Day has pretty pictures on his website:
http://www.historicfood.com/Quinces%20Recipe.htm

He also offers a course on jellies and molded foods
http://www.historicfood.com/Jellies%20and%20Mould%20Foods%20Course.html

There's a rather good English traditional recipe book titled 'Good Old-Fashioned Jams, Preserves and Chutneys'
By Sara Paston-Williams.

You might try interlibrary loaning in a copy of that.

For the French take, see
Mes Confitures: The Jams and Jellies of Christine Ferber by Ferber.

Johnnae