Recipe Manuscript

Calves Foot Flummery

Name: Calves Foot Flummery
Prep time: PTPT25M
Cook time: PTPT4H
Yield: 8
Cuisine: European
Ingredients: 2 calves’ feet (approx. 1.2 kg), or substitute 1 liter of prepared beef gelatin for convenience; 2.8 liters water; 120 ml heavy cream, or 45 ml dry white wine; 60 grams blanched almonds (crushed or ground); 1 bay leaf (optional); Sugar to taste (optional, not in original, but commonly added in modern recreations)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Calves Foot Flummery

"A set of calves feet boild in three quarts of water than it comes to a strong jelly, then pour it out & let it stand till its cold then scum it, & just melt it or put in a coffee cup of cream or three spoonfuls of white wine, two ounces of almonds beat or a bay leaf boild with it, keep it stiring all the while, afterwards put it in a pan or stir it till it grows cool or put it into cups"

Note on the Original Text

The recipe uses continuous prose with little punctuation, as was common in the early 18th century, and measurements are approximate, relying on context (such as a ‘coffee cup’ of cream). The spelling is largely familiar, with only slight archaisms (e.g., ‘boild’ for ‘boiled’), and instructions are brief—assuming the reader had familiarity with the kitchen processes of the time. The order is straightforward but leaves technique and seasoning open to interpretation.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from early 18th-century England, around 1720—a time when gelatin was made from scratch, and flummery was a fashionable, gentrified dessert. Served at the tables of the well-to-do, flummery was enjoyed for its luxurious texture and delicate flavors, a showpiece that made use of the entire animal and reflected the resourceful, elegant cookery of the age. It highlights the transition from medieval jellies to more modern puddings and creams.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the early 1700s would have used a large hearthside pot for boiling the calves’ feet, a sharp knife and chopping block for butchery, a fine hair or linen sieve for straining the jelly, a metal skimming spoon to remove fat, a wooden spoon for stirring, and small porcelain or glass cups or decorative molds for setting the finished flummery.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

4 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 calves’ feet (approx. 2.6 pounds), or substitute 1 quart of prepared beef gelatin for convenience
3 quarts water
1/2 cup heavy cream, or 3 tablespoons dry white wine
2 ounces blanched almonds (crushed or ground)
1 bay leaf (optional)
Sugar to taste (optional, not in original, but commonly added in modern recreations)

Instructions

Begin by simmering 2 calves’ feet (about 2.6 pounds) in 3 quarts of water for several hours, until the liquid is reduced to a thick, gelatinous stock—about 1 quart remains.
Pour this through a fine sieve and let it cool until solidified, then skim off any fat or scum.
Melt the jelly gently over low heat, and for richness, stir in 1/2 cup of heavy cream or, for sharpness, use 3 tablespoons of dry white wine.
Grind 2 ounces of blanched almonds into a coarse paste and stir into the mixture, or simmer with a bay leaf for aromatic depth.
Keep the liquid moving so it doesn’t catch on the bottom.
When everything is dissolved and incorporated, keep stirring as it cools to prevent separation—traditionally, until it began to thicken lightly.
Pour the creamy, almond-scented jelly into molds or cups, then chill until fully set.

Estimated Calories

220 per serving

Cooking Estimates

Simmering the calves’ feet takes several hours to make the gelatinous stock. Preparation includes chopping and grinding the almonds and getting ingredients ready. Each serving has an estimated calorie count based on the main ingredients. The recipe yields about 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.