"So far, so good. But then the recipe requires four glasses of liquefied calves' feet jelly and 10 eggs. It's to be whipped until frothy, and then it's ready to serve. At this point, you may be ready to throw your hands up and back away, but remember, this is just the Egg Punch recipe. And from this we make the lemonade."
"To make the lemonade, you have to go back and make the Egg Punch without any orange or alcohol. In other words, you need to whip eggs and calves' feet jelly with water, lemon juice, and sugar. Then add the juice of four more lemons and a proportionate amount of sugar. Presumably, this would have a consistency like a thin mousse or creamless syllabub that you're meant to drink."
Numerous modern recreations of old recipes exist, but an 1827 lemonade recipe from Oxford Night Caps stands out for its use of animal gelatin and eggs. The recipe derives from an Egg Punch that contains water, lemon and orange juices, capillaire syrup, sherry, brandy, sugar, and shrub, but notably requires four glasses of liquefied calves' feet jelly and ten eggs whipped until frothy. The lemonade version omits orange and alcohol, instructing the maker to whip eggs and calves' feet jelly with water, lemon juice, and sugar, then add juice from four more lemons and corresponding sugar, yielding a thin mousse-like drink.
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