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English cookbook, ca. 1850-1870
Page 59
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59 Ale Jelly (Mrs English) Put an ox foot into three quarts of water. Boil it till it leaves the bone quite bare: Strain the Stock and when cold and the fat removed, cut it into four and put it into the pan with one lb. of Sugar the juice of three lemons, with the rind pared very thin, 7 cloves a small teaspoonful of powdered cinnamon and 3/4 of a pint of very weak pale coloured beer (say a pint of Bass' Ale). When these are all in the pan add lastly two whole eggs and the whites of three more well beaten, whites, yolks and shells all together. Let the the whole boil quickly five minutes from the time it really begins to boil, stirring it all the time, but just at last let it rise up well in the pan, then take it off the fire and set it on the floor
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59 Ale Jelly (Mrs English) Put an ox foot into three quarts of water. Boil it till it leaves the bone quite bare: Strain the Stock and when cold and the fat removed, cut it into four and put it into the pan with one lb. of Sugar the juice of three lemons, with the rind pared very thin, 7 cloves a small teaspoonful of powdered cinnamon and 3/4 of a pint of very weak pale coloured beer (say a pint of Bass' Ale). When these are all in the pan add lastly two whole eggs and the whites of three more well beaten, whites, yolks and shells all together. Let the the whole boil quickly five minutes from the time it really begins to boil, stirring it all the time, but just at last let it rise up well in the pan, then take it off the fire and set it on the floor
Szathmary Culinary Manuscripts and Cookbooks
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