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Miss Caldwell's book, 1757-1790
Page 79
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(79) Skim and pour it into your Jelly bag and When it Runs Clear, Receive it into your Glasses. Hartshorn Jelly Is made the same way, a pound of Hartshorn is Equal to four Calves feet. A Sack Possett Boil two Quarts of Sweet Cream, with a Stick of Cinnamon, then beat up the Yolks of Eighteen Eggs & Mix them into a pint of Sack With three quarters of a pd of fine Sugar. Mix the Sack Sugar and Yolks of Eggs into a bowl or Silver bason and Set it over a Stew hole of Charcoals & keep it Stiring till it be thoroughly hott then grate a Nutmeg into it,
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(79) Skim and pour it into your Jelly bag and When it Runs Clear, Receive it into your Glasses. Hartshorn Jelly Is made the same way, a pound of Hartshorn is Equal to four Calves feet. A Sack Possett Boil two Quarts of Sweet Cream, with a Stick of Cinnamon, then beat up the Yolks of Eighteen Eggs & Mix them into a pint of Sack With three quarters of a pd of fine Sugar. Mix the Sack Sugar and Yolks of Eggs into a bowl or Silver bason and Set it over a Stew hole of Charcoals & keep it Stiring till it be thoroughly hott then grate a Nutmeg into it,
Szathmary Culinary Manuscripts and Cookbooks
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