DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 58

To make Hartshorne Jelley Mrs Jacksons way
take to 6 quarts of water half a pound of Hartshorne boyle it covered close up in a stew pan till it comes to about 2 quarts, when it is cold put it in a preserving pan and set it on the fire and when it is melted put in half a pint of white wine or white wine and Sack mixed together, the juice of two lemons and some of the rinde sweeten it to your taste with double refined sugar then put in the whites of 4 eggs before it is very hot and stir it pretty often till it boyles then scum it as long as any scum will rise then run it though a flanell bagg
Mr Todsleys way to do Syrrup of Violets
put two pound of loaf sugar to a pint of syyrup and let it simmer to be scalding hot till the sugar be melted and when cold bottle it up
To make chocolate cream
Boyle a pint of cream and over the fire dissolve in it as much chocolate finely grated as to make the colour you like when your chocolate is dissolved thicken it with the yolk of an egg and mill it well together

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To make Hartshorne Jelley Mrs Jacksons way take to 6 quarts of water half a pound of Hartshorne boyle it covered close up in a stew pan till it comes to about 2 quarts, when it is cold put it in a preserving pan and set it on the fire and when it is melted put in half a pint of white wine or white wine and Sack mixed together, the juice of two lemons and some of the rinde sweeten it to your taste with double refined sugar then put in the whites of 4 eggs before it is very hot and stir it pretty often till it boyles then scum it as long as any scum will rise then run it though a flanell bagg Mr Todsleys way to do Syrrup of Violets put two pound of loaf sugar to a pint of syyrup and let it simmer to be scalding hot till the sugar be melted and when cold bottle it up To make chocolate cream Boyle a pint of cream and over the fire dissolve in it as much chocolate finely grated as to make the colour you like when your chocolate is dissolved thicken it with the yolk of an egg and mill it well together