Calf’s Foot Jelly
Whatever was in the jelly, it seems like the Victorians enjoyed eating it. Because they could produce their own gelatin at home, calf’s foot jelly was created. The gelatin in the calf’s feet would secrete and solidify upon simple boiling, creating a mold.
Calf’s Foot Jelly
These were offered without flavoring and were thought to offer the diner many great nutritional advantages. However, they weren’t very attractive to look at.
Creamed Eel
The eel was a fairly well-liked meat at this time. In addition to jellying it, they would also boil it. They would make a delicious creamed eel dish by adding some herbs and cream or even egg.
Creamed Eel
Though it was still rather common, this meal was more well-liked among the lower classes than the aristocracy. Eel is not a food that many of us are accustomed to eating, so who knows—it might be incredibly wonderful.