DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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Page 132

the same Pickle again, with a little more Vinegar to sharpin it, some White-wine [As?] well in the Pickle. Mr H. Fann's receipt/1853

Directions for making one quart of Jelly Swinbowne'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 loaf sugar, then add 1/2 pint of good raisin, Orange, 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 through the pan to pour in again

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the same Pickle again, with a little more Vinegar to sharpin it, some White-wine [As?] well in the Pickle. Mr H. Fann's receipt/1853 Directions for making one quart of Jelly Swinbowne'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 loaf sugar, then add 1/2 pint of good raisin, Orange, 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 through the pan to pour in again