To make Hartshorn-Jelly

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 079

Herkunftsbezeichnung(en): Rheinischer Wein

Originalrezept:

Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts of Spring-Water, ’till consum’d to three Pints; let it stand all Night; then put to it half a Pound of fine Sugar, some Cinamon, Mace, and a Clove or two, and let it boil again; then put in the Whites of eight Eggs well beaten, letting it boil up again; then put in the Juice of four or five Lemmons, and half a Pint of Rhenish Wine; let it just boil up, and then run it thro’ a Jelly-bag ’till it is clear.

Übersetzung:

Hirschhorngelee

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Hartshorn-Jelly", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 079,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-hartshorn-jelly (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.