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Penelope Pemberton cookbook, Dec. 19, 1716
Page 160
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Calfes foot jeley boyle ye feet over ye fier I thine ye coller will be better Take 2 calfes feet blansht & mayd very clane & 1 ounce of ivory take out ye great bons slit ym in 2 put ym in a clane & prity deep pot with some thing mor yn a quart of spring water tie ym close & set ym in ye oven all night in morneing rune it through a clane hare sive Let it stand cole it is best to let it stand all night yn take of all ye top very clane & all ye dregs at ye botom: yn put it in a tind pan very clane from grase: yn lower it with water if it be very stif it often takes as much water as yu have jeley ye limberar ye beter so it will ieley which some times in hot wether it will not tel ye next day put to it a bit of sinament a bit of lemon pil yalow part a quarter of a pound of duble refine suger more or less to yr tast: yn put in to tast it pale: renish white wine or a litle sack: ye juse of a lemon or 2 acording as ye are in bigness acording to yr tast put it in by degres yt make it not to sharp ye more wine & lemon yu put in it will make ye coller wors some puts in no wine: Lave out a third part of ye water yn with 4 or 5 spoonefols of it beat 2 large whits of eggs beat ym prity well but not to much ye will not clarifie if ye be: yn put alltogether into ye pan & mix ym yn set ye pan one a slowe clers fier a stove & charcole is beast ceep it stiring tel it boyls & yu see it break & be
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Calfes foot jeley boyle ye feet over ye fier I thine ye coller will be better Take 2 calfes feet blansht & mayd very clane & 1 ounce of ivory take out ye great bons slit ym in 2 put ym in a clane & prity deep pot with some thing mor yn a quart of spring water tie ym close & set ym in ye oven all night in morneing rune it through a clane hare sive Let it stand cole it is best to let it stand all night yn take of all ye top very clane & all ye dregs at ye botom: yn put it in a tind pan very clane from grase: yn lower it with water if it be very stif it often takes as much water as yu have jeley ye limberar ye beter so it will ieley which some times in hot wether it will not tel ye next day put to it a bit of sinament a bit of lemon pil yalow part a quarter of a pound of duble refine suger more or less to yr tast: yn put in to tast it pale: renish white wine or a litle sack: ye juse of a lemon or 2 acording as ye are in bigness acording to yr tast put it in by degres yt make it not to sharp ye more wine & lemon yu put in it will make ye coller wors some puts in no wine: Lave out a third part of ye water yn with 4 or 5 spoonefols of it beat 2 large whits of eggs beat ym prity well but not to much ye will not clarifie if ye be: yn put alltogether into ye pan & mix ym yn set ye pan one a slowe clers fier a stove & charcole is beast ceep it stiring tel it boyls & yu see it break & be
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