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Susan Gilbert's late nineteenth century British cookery manuscript

Page 147

Hartshorn Jelly
Take a 1/4 of a pound of Hartshorn shavings, put to it 3 pints of water, let it boil half away, then strain it from the shaving, add sugar & lemon to your taste, when it is warm put in the whites of 5 or 6 Eggs well beaten, let them boil together 7 or 8 min. then strain it thro' a jelly-bag & when fine put it into glasses.
The Custard for Trifle
To a pint of cream when boiled, add the yolks of 6 Eggs well beaten, pouring the cream on by degrees, sweeten to your taste, then set it on the fire to thicken stirring it all the time
Whipped Cream
Take half a pint of Cream, half a quarter of a pint of sweet wine, the whites of 2 eggs not beaten but stirred with the cream & wine, make it pretty sweet and mill it with a very clean chocolate mill, as the Froth rise lay it in spoonsful on the Trifle - some lay the Froth first on a sieve to drain.

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Hartshorn Jelly Take a 1/4 of a pound of Hartshorn shavings, put to it 3 pints of water, let it boil half away, then strain it from the shaving, add sugar & lemon to your taste, when it is warm put in the whites of 5 or 6 Eggs well beaten, let them boil together 7 or 8 min. then strain it thro' a jelly-bag & when fine put it into glasses. The Custard for Trifle To a pint of cream when boiled, add the yolks of 6 Eggs well beaten, pouring the cream on by degrees, sweeten to your taste, then set it on the fire to thicken stirring it all the time Whipped Cream Take half a pint of Cream, half a quarter of a pint of sweet wine, the whites of 2 eggs not beaten but stirred with the cream & wine, make it pretty sweet and mill it with a very clean chocolate mill, as the Froth rise lay it in spoonsful on the Trifle - some lay the Froth first on a sieve to drain.