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Susan Gilbert's late nineteenth century British cookery manuscript

Page 132

the same Pickle again, with a little more vinegar to sharpen it, some White Wine does well in the Pickle. Mr. H. Farr's receipt/ 1853
Directions for Making One quart of Jelly Srainboune's patent Calves feet Gelatine.
To a 6d packet of the Calves feet gelatine add 1/2 pint of cold water let it steep 20 minutes then pour 1 pint of boiling water upon the soaked gelatine, and stir it till dissolved, add the juice and rind of 2 lemons with 5 oz of powdered sugar, then add 1/2 pint of good raisins, oranges, or any other Wine, with the lemons and sugar to the gelatine already dissolved, now boil all together 2 minutes to obtain the flavour of the lemon rind, then whisk the whites and shells of 2 Eggs and stir them well into the whole; boil it 5 minutes without stirring, let it stand nearly 10 minutes away from the fire before passing it through a jelly bag reserving that which first runs through to pour in again

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the same Pickle again, with a little more vinegar to sharpen it, some White Wine does well in the Pickle. Mr. H. Farr's receipt/ 1853 Directions for Making One quart of Jelly Srainboune's patent Calves feet Gelatine. To a 6d packet of the Calves feet gelatine add 1/2 pint of cold water let it steep 20 minutes then pour 1 pint of boiling water upon the soaked gelatine, and stir it till dissolved, add the juice and rind of 2 lemons with 5 oz of powdered sugar, then add 1/2 pint of good raisins, oranges, or any other Wine, with the lemons and sugar to the gelatine already dissolved, now boil all together 2 minutes to obtain the flavour of the lemon rind, then whisk the whites and shells of 2 Eggs and stir them well into the whole; boil it 5 minutes without stirring, let it stand nearly 10 minutes away from the fire before passing it through a jelly bag reserving that which first runs through to pour in again