Dorothea Rousby Cookery Book

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Pages That Mention To Make Jelly of Sheep Feet

A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694

Page 43

Page 43

19 To Make Jelly of Creame To A quart of water take 6 ounces of Hartshorne Putt it into A Stone Jugg fill it not full by a quarter boyle it in Water and stop ye Jug close, or bake itt in an oven with bread 3 Houres Straine it through A Jelly bag then boyle ye whits of three Eggs in it and Put through Againe have Ready beaten 6 ounces of Almonds with Rose water and 6 spoonfulls of Cream putt into ye Almond's in the Beating, when they are small yn take as much creame as Jelly and Strayne ym all together Sett it on the fire till it is Scalding hott then take it off and Straine it Againe then Putt it in narrow bottom'd glasses and stick it with Pippin Kirnells or what else you like to garnish it or Pomgranett's the Kernells must have the Ends parted and Lay a little while in water.

To Make Jelly of Sheep Feet Take 16 Sheep feett boyld and drest from the Skinn then Putt 3 Pints of Spring Water to them and boyle them well Skiming all the Oyle and Skimm very clean of them So Putt 3 Pints of new milk to them and 6 spriggs of Rose mary 3 nutmeggs Sliced halfe an ounce of Sinamond Three Pennyworth of Iseinglass boyle all these well together and then Strane it into A Gally Pott so you may slice it out and warme it as you have occation it is very good to stay both Whits and Reds

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