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

18 To Preserve Raspberries in Jelly Take to every pound of raspberries a pound of sugar finely beaten, pick out the smallest of them and bruise them with 2 or 3 spoonfulls of water and strain them to the sugar and berries then boil them pretty quick on a clear fire of charcoal for about a quarter of an hour then take them out into glasses and pour the syrrup on them. Thus you may preserve cherries or currants, cherries must boil as fast as they can boil. And when they are [cooked] enough the syrup will [hurry or scrape?] between your fingers and thumb. Then do with [them] as with raspberries.

To Make Currant Jelly Pick your berries clean from the stalks and put them in a stone pitcher and boil them in a pan of water till the juice comes out then pour it from the berries and take to every pint of juice a pound of sugar. Boil the juice and skim it well, and then put in your sugar and don't let it boil but only simmer. You must skim it clean then put it in glass pots for use.

To Make Jelly of Raspberries Another Way Take more than half your raspberries and rub out their juice through a strainer, or hair sieve, then bruise the rest. Take their weight in sugar and boil them apace, scumming them well, till they are done [from the bottom of the pan?], stirring them continuously. White and red raspberries do the best together, and the juice of currants will make them jelly.

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19 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].

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20 To Make White Jelly Take a calves feet, blanch them and cut them asunder. So take out the bloody strings, and the fat, wash theym until all the blood is out of them, and let them lie in water all night. Take 3 quarts of water, and boil them, skimming it very clean and as you see the fat rise take it off with a spoon. And when it is almost half boild put thereto a pint of white wine and break a stick of cinnamon in small pieces and put them into it, and 2 spoonfulls of red rosewater. And when it will jelly, take it off the fire and let it run through a jelly bag then let it stand till it is cold. The next day if there is any fat on it, take it off, then put your jelly in a clean pipkin and set it on the fire and when it is melted put thereto as much sugar as you think will sweeten it. Take 6 egg whites and bean them well, put therein a spoonful of white wine vinegar, and beat them again. Then take your jelly from the fire and put the eggs into it and stir it well together, then cover the pot and set it over the fire again. Then make ready your jelly bag with a handfull of feathers and a crop of rosemary, a nutmeg cut in 4 peices, half an ounce of cinnamon, and when you see the jelly rise, put it into your bag and so let it run through 12 times with the fire on the one side and a chafing dish of coals on the other. Let it be clear and so let it run into your fair dishes (some clarify it before the spices go in and seethe it a little with the spcies and clarifiy it after)