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English cookbook, 1700
Page 61a
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be white, at last run it thro a thick musling into the Dish you send it up in & cut a little Lemon peel, hartshorn Jelly Take 1/2 a pd of hartshorn to a gallon of water & Lay it in steep over night boyle it pritty slow & cover'd but not quite close till it be half wasted & when it's a little settled poure it of the hartshorn & when it's Jelly'd take it from the settleing & set it on the fire with fine suger to you tast, just when it begins to boyle put in the whites of 10 or 12 eggs well beaten with the Juce of Lemon to your tast & give it all
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be white, at last run it thro a thick musling into the Dish you send it up in & cut a little Lemon peel, hartshorn Jelly Take 1/2 a pd of hartshorn to a gallon of water & Lay it in steep over night boyle it pritty slow & cover'd but not quite close till it be half wasted & when it's a little settled poure it of the hartshorn & when it's Jelly'd take it from the settleing & set it on the fire with fine suger to you tast, just when it begins to boyle put in the whites of 10 or 12 eggs well beaten with the Juce of Lemon to your tast & give it all
Szathmary Culinary Manuscripts and Cookbooks
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