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English cookbook, 1750-1780
Page 118
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To make Hartshorn Jelly. Take half a pound of Hartshorn shavings boil it in 4 quarts of spring Water till it comes to one quart, then strain it of & let it stand till next day, then put it into a stew pan, with a pint of white Wine, a piece of Lemmon peel, & 6 or 7 ounces of Sugar set it over the fire, when it is so hot you can but just bear your finger in it, put in the whites of five Eggs beaten to a froth, stir them well together, when it is just ready to boil put in the juice of 3 large Lemmo let it boil up once or twice, then run it thro' a jelly Bag till it comes clear.
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To make Hartshorn Jelly. Take half a pound of Hartshorn shavings boil it in 4 quarts of spring Water till it comes to one quart, then strain it of & let it stand till next day, then put it into a stew pan, with a pint of white Wine, a piece of Lemmon peel, & 6 or 7 ounces of Sugar set it over the fire, when it is so hot you can but just bear your finger in it, put in the whites of five Eggs beaten to a froth, stir them well together, when it is just ready to boil put in the juice of 3 large Lemmo let it boil up once or twice, then run it thro' a jelly Bag till it comes clear.
Szathmary Culinary Manuscripts and Cookbooks
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