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Penelope Pemberton cookbook, Dec. 19, 1716
Page 162
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spoone now & then tel it jeleys: ye jeley must not be to thin for this be case ye milk lowers it: if yu have not coveiense of an oven set a picker with 2 calfs feet spit & a quart of water into a pan of water & let it bole tel it be a stife ieley which yu may knowe by setin a litle in a spoone to cole put in all ye egg shels or more & yn have ym prity smale in to yr jely with eggs when yu clarifi it & put all into ye bag to rune ye shels makes it clerer Harts horne jeley boyle ye harts horne over ye fier I think ye coller is better Take halfe a pound of haarts horne: a quarter of a pound of jvory put it in a well laded stret mouthd pot with 2 quarts of spring water tie a paper over set it in ye oven all night if no convenience of an oven set it in a pan of boyling water but put to ye harts horne but 3 pints of water: Let it stewe tel it be a prity thick jeley which yu may trie by seting a litle in a spoone to cole in a very cole plase: yn yu may run it through a hare sive: when it is cold if it be a very stif ieley lover it with water: yu may take as much water as jeley if not less acording as it is in thickness: Lave a third part of ye water out to beat with ye eggs & put in as it boyls put ye jeley into a tind stewe pan yn ye water to limber it: not too much lest it will not ieley but ye limberer ye beter so it doth ieley yn put in a stick of sininent not much
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spoone now & then tel it jeleys: ye jeley must not be to thin for this be case ye milk lowers it: if yu have not coveiense of an oven set a picker with 2 calfs feet spit & a quart of water into a pan of water & let it bole tel it be a stife ieley which yu may knowe by setin a litle in a spoone to cole put in all ye egg shels or more & yn have ym prity smale in to yr jely with eggs when yu clarifi it & put all into ye bag to rune ye shels makes it clerer Harts horne jeley boyle ye harts horne over ye fier I think ye coller is better Take halfe a pound of haarts horne: a quarter of a pound of jvory put it in a well laded stret mouthd pot with 2 quarts of spring water tie a paper over set it in ye oven all night if no convenience of an oven set it in a pan of boyling water but put to ye harts horne but 3 pints of water: Let it stewe tel it be a prity thick jeley which yu may trie by seting a litle in a spoone to cole in a very cole plase: yn yu may run it through a hare sive: when it is cold if it be a very stif ieley lover it with water: yu may take as much water as jeley if not less acording as it is in thickness: Lave a third part of ye water out to beat with ye eggs & put in as it boyls put ye jeley into a tind stewe pan yn ye water to limber it: not too much lest it will not ieley but ye limberer ye beter so it doth ieley yn put in a stick of sininent not much
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