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To Make Jelly of Cream
To a quart of water take 6 ounces of hartshorn,
put it into a stone jug, fill it not full by a quarter.
Boil it in wter and stop the jug close, or bake
it in an oven with bread 3 hours. Strain it
through a jelly bag, then boil the whites of three
eggs in it, and put through again. Have ready
beaten 6 ounces of almonds with rosewater,
and 6 spoonfulls of cream added into the almonds
during the beating. When they are small, then take as
much cream as jelly and strain them all
together. Set it on the fire till it is scalding
hot, then take it off and strain it again
then put it in narrow bottomed glasses and
stick it with pippin kernells [apple seeds?] or what else
you like to garnish it, or pomegranates. The
kernells must have the ends parted and lay a
little while in water.

To Make Jelly of Sheep Feet
Take 16 sheep feet, boiled and dressed from
the skinn, then put 3 pints of spring water to
them and boil them well, skimming all the
oil very clean off them. Put 3 pints
of new milk to them and 6 sprigs of rosemary,
3 nutmegs, sliced, half an ounce of cinnamon,
three pennyworth of isinglass. Boil all these
well together, and then strain it into a gelly
poit, so you may slice it out and warm
it as you have occasion. It is very good
to stay both whites and reds [to stop discharge or menstrual bleeding].