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Edward Kidder cookbook, ca. 1700
Page 61
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Jellies Harts horn Jelly Put 1/2 a pd. of harts horn into an Earthen pan wth. 2 qts. of spring water cover it close & set it in ye. oven all night yn. strain it into a clean pipkin wth. 1/2 a pt. of rhennish wine & 1/2 a pd. of double refind sugar ye. juice of 2 or 3 lemons 3 or 4 blads of mace & ye whits of 4 or 5 eggs well beat let it simer over ye. fier & mix it that it curdle not yn. stirr it well together on ye. fier run it thro' a napkin & turn it up again till tis all clear Calves foot Jelly Boyle a pair of calves feet in water wth. ye. meat cut cut off from ye. bones season it as ye. harts horn jelly wn. tis cold take ye. fatt from ye. top & ye. dross from ye. bottome
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Jellies Harts horn Jelly Put 1/2 a pd. of harts horn into an Earthen pan wth. 2 qts. of spring water cover it close & set it in ye. oven all night yn. strain it into a clean pipkin wth. 1/2 a pt. of rhennish wine & 1/2 a pd. of double refind sugar ye. juice of 2 or 3 lemons 3 or 4 blads of mace & ye whits of 4 or 5 eggs well beat let it simer over ye. fier & mix it that it curdle not yn. stirr it well together on ye. fier run it thro' a napkin & turn it up again till tis all clear Calves foot Jelly Boyle a pair of calves feet in water wth. ye. meat cut cut off from ye. bones season it as ye. harts horn jelly wn. tis cold take ye. fatt from ye. top & ye. dross from ye. bottome
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