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Anne Bayne booke [of recipes] circa 1700
Page 123
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(123) To make hartshorne Jelly Take halfe a pound of hartshorne. put it into an earthen pot of water & let it boile 4 or 5 houres & strain it thru a cleane Linnen cloath [hard?] into a cleane basin. & let it stand till it be cold. & if it be strong enough it will Jelly. then take the Juice of 3 Lemons & a little peice of the rind of one. heat it very well then sweeten it to your taist with double refined sugar then put in a gill of Renish & Canary sack mixt together put these in & heat it well. then beat very well the whites of 4 Eggs & put them in with the Juice of your Lemon. with one drop of the spirit of Cinamon. dropt into a little double refined sugar. stir all well together & let it boile then take it of. & have ready your swan skin bag. rub the inside well with Egg white & let it dry then hang it upon strings. either turne a table or a stoule upside downe & set it neare the fire & power your Jelly in. & as it runs out power it in againe severall times untill it run fine then let it run into your glasses.
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(123) To make hartshorne Jelly Take halfe a pound of hartshorne. put it into an earthen pot of water & let it boile 4 or 5 houres & strain it thru a cleane Linnen cloath [hard?] into a cleane basin. & let it stand till it be cold. & if it be strong enough it will Jelly. then take the Juice of 3 Lemons & a little peice of the rind of one. heat it very well then sweeten it to your taist with double refined sugar then put in a gill of Renish & Canary sack mixt together put these in & heat it well. then beat very well the whites of 4 Eggs & put them in with the Juice of your Lemon. with one drop of the spirit of Cinamon. dropt into a little double refined sugar. stir all well together & let it boile then take it of. & have ready your swan skin bag. rub the inside well with Egg white & let it dry then hang it upon strings. either turne a table or a stoule upside downe & set it neare the fire & power your Jelly in. & as it runs out power it in againe severall times untill it run fine then let it run into your glasses.
Szathmary Culinary Manuscripts and Cookbooks
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