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Anne Bayne booke [of recipes] circa 1700
Page 124
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(124) To make Lemouny which is white Jelly Take a quarter of a pound of Almonds blancht. & beat them in a marble morter. then put to them some of your hartshorne Jelly. the thickest that is at the bodom will serve. beat your Almonds very well. then strain it thru a peice of muzlin into your glasses. & put more Jelly to the Almonds & strain it till you git as much as you would have. then set them amongst the Jelly when you make the Jelly let your hartshorne be both large & white. this quantity will make about 6 glasses of Jelly & 4 of Lemouny. if you will you may make the double quantity.
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(124) To make Lemouny which is white Jelly Take a quarter of a pound of Almonds blancht. & beat them in a marble morter. then put to them some of your hartshorne Jelly. the thickest that is at the bodom will serve. beat your Almonds very well. then strain it thru a peice of muzlin into your glasses. & put more Jelly to the Almonds & strain it till you git as much as you would have. then set them amongst the Jelly when you make the Jelly let your hartshorne be both large & white. this quantity will make about 6 glasses of Jelly & 4 of Lemouny. if you will you may make the double quantity.
Szathmary Culinary Manuscripts and Cookbooks
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