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Anne Bayne booke [of recipes] circa 1700
Page 125
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(125) To make a Calfe foot Jelly Take your calfes feet & set them on the fire to be boiled & blanched. slit them in 2. & cut of all the black & the fat. & put to them 6 quarts of spring water boile them softly till they will Jelly. then strain it thro a thick cloath & let it stand till it be cold. then take of what fat you see & put it into a cleane pan to warm. untill you beat the whites of 10 Eggs & take the Juice of 6 or 7 Lemons & 3 quarters of a pound of double refined sugar. mix all well together. & set them on the fire & let them boile. then power them into a swan skin bag. & let it run thro. & power the first runing in againe. & so doe till it run very cleane. then let it run into your glasses neare the fire. you may put in oring flower water or Cinamon water to make it taist
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(125) To make a Calfe foot Jelly Take your calfes feet & set them on the fire to be boiled & blanched. slit them in 2. & cut of all the black & the fat. & put to them 6 quarts of spring water boile them softly till they will Jelly. then strain it thro a thick cloath & let it stand till it be cold. then take of what fat you see & put it into a cleane pan to warm. untill you beat the whites of 10 Eggs & take the Juice of 6 or 7 Lemons & 3 quarters of a pound of double refined sugar. mix all well together. & set them on the fire & let them boile. then power them into a swan skin bag. & let it run thro. & power the first runing in againe. & so doe till it run very cleane. then let it run into your glasses neare the fire. you may put in oring flower water or Cinamon water to make it taist
Szathmary Culinary Manuscripts and Cookbooks
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