DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 149

It 2 Quarts of Spring water, let it boile gently 3 hours till it will Jelly, then Strain it, then put to It halfe a pint of Rhenish, and a pint of Sherry, Or less Sweeten it with double refin'd Sugar, a drop Of Orange flower water, a little whole Mace, and the Juice of 3 Lemmons, a little of the peel, and the White of 4 Eggs well beaten, mix all this together, Then put it on the fire to boile, then Strain it through A double Swans Skin bagg, till it be clear, put it In to your bagg 2 or 3 times, till it runs as clear as Water, Some bitts of Lemon peel, and bitts of leafe Gold Shows pretty in the bottom of your Jelly Glass.
The finest Jelly for Mayr's And Sherriffs Dinners.
Take halfe a pound of the largest Hartshorn, and Boile it Gently in a Pipkin, with three pints of Spring water, untill you find it will Jelly indifferent Stiff, then Strain it through a flannen Cloth or bagg Then take your Jelly either hott or cold, and put it Into your Stew pan, put to it a pound of the best Loaf Sugar, a pint of the best Sherry, and halfe a Pint of Canary, the juice of 3 Lemmons, 3 drops of Oyle of Cinamon, drop'd in a Nob of Loaf Sugar, and One drop of Oyle of Cloves, then whisk up 6 Whites of Eggs to a froth, and put it into your Jelly, and Stirr It all together, then put it over the fire, and let it Boile till you find it will Crudle, then put it into Your Jelly bagg made of Swans Skin, and let it run Into your Glasses, then put 5 or 6 Glasses into a Silver Salver, when it is Gellied, and So Serve It to the Table, you may put Some raced Lemmon Peel in Some of the Glasses.
To Salt Marthemas Beefe or Meats Tongues.
Take a Quantity of brown Sugar, and as much Salt Peter and Salt prunnella, and double the Quantity of White Salt, mix it together, and rubb Your beef well with it, let it lye for 3 or 4 dayes
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It 2 Quarts of Spring water, let it boile gently 3 hours till it will Jelly, then Strain it, then put to It halfe a pint of Rhenish, and a pint of Sherry, Or less Sweeten it with double refin'd Sugar, a drop Of Orange flower water, a little whole Mace, and the Juice of 3 Lemmons, a little of the peel, and the White of 4 Eggs well beaten, mix all this together, Then put it on the fire to boile, then Strain it through A double Swans Skin bagg, till it be clear, put it In to your bagg 2 or 3 times, till it runs as clear as Water, Some bitts of Lemon peel, and bitts of leafe Gold Shows pretty in the bottom of your Jelly Glass. The finest Jelly for Mayr's And Sherriffs Dinners. Take halfe a pound of the largest Hartshorn, and Boile it Gently in a Pipkin, with three pints of Spring water, untill you find it will Jelly indifferent Stiff, then Strain it through a flannen Cloth or bagg Then take your Jelly either hott or cold, and put it Into your Stew pan, put to it a pound of the best Loaf Sugar, a pint of the best Sherry, and halfe a Pint of Canary, the juice of 3 Lemmons, 3 drops of Oyle of Cinamon, drop'd in a Nob of Loaf Sugar, and One drop of Oyle of Cloves, then whisk up 6 Whites of Eggs to a froth, and put it into your Jelly, and Stirr It all together, then put it over the fire, and let it Boile till you find it will Crudle, then put it into Your Jelly bagg made of Swans Skin, and let it run Into your Glasses, then put 5 or 6 Glasses into a Silver Salver, when it is Gellied, and So Serve It to the Table, you may put Some raced Lemmon Peel in Some of the Glasses. To Salt Marthemas Beefe or Meats Tongues. Take a Quantity of brown Sugar, and as much Salt Peter and Salt prunnella, and double the Quantity of White Salt, mix it together, and rubb Your beef well with it, let it lye for 3 or 4 dayes and