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English cookbook, 1800s
Page 13
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Abbey Toureene To make Calves foot Jelley Take 6 or 8 calves foot, put them into a gallon of water, boil them down to half a gallon, then strain them off, put the liquor into a stew-pan: take 3 pints of Renish wine, and juice of half a dozen lemons, and the peals of 2 lemons, and as much double wfin'd (refined) sugar as your pallates likes for sweetness, put in a few cloves, boil them all up together, and as that is boiling put in the whites of 3 or 4 eggs: boil it an hour before the eggs go in and half an hour after they are in, and then it will be boiled enough: to strain it off take three flannel bags, hang them one higher than another, put the jelley into the upper most bag, and let it drain through the other two, one at a time, as it comes through the last, if you perceive it thick, let it stand till it comes fine: then pour that which was thick into the most upper bag again, and when it's all run through, it will be fit for your glasses.
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Abbey Toureene To make Calves foot Jelley Take 6 or 8 calves foot, put them into a gallon of water, boil them down to half a gallon, then strain them off, put the liquor into a stew-pan: take 3 pints of Renish wine, and juice of half a dozen lemons, and the peals of 2 lemons, and as much double wfin'd (refined) sugar as your pallates likes for sweetness, put in a few cloves, boil them all up together, and as that is boiling put in the whites of 3 or 4 eggs: boil it an hour before the eggs go in and half an hour after they are in, and then it will be boiled enough: to strain it off take three flannel bags, hang them one higher than another, put the jelley into the upper most bag, and let it drain through the other two, one at a time, as it comes through the last, if you perceive it thick, let it stand till it comes fine: then pour that which was thick into the most upper bag again, and when it's all run through, it will be fit for your glasses.
Szathmary Culinary Manuscripts and Cookbooks
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