Hartshorn Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

eight ounces of hartshorn shavings
two quarts of water ↝ Water, tap [Tap water]
the rinds of four China oranges ↝ Orange, raw [Citrus fruits]
two lemons pared thin ↝ Lemon, raw [Citrus fruits]
the juice of both ↝ Lemon, raw [Citrus fruits]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
the whites of six eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

Simmer eight ounces of hartshorn shavings with two quarts of water to one; strain it.
Boil it with the rinds of four China oranges and two lemons pared thin.
When cool, add the juice of both, half a pound of sugar, and the whites of six eggs beaten to a froth.
Let the jelly have three or four boils without stirring, and strain it through a jelly-bag.

Original Text

Hartshornjelly.

Simmer eight ounces of hartshorn shavings with two quarts of water to one; strain it, and boil it with the rinds of four China oranges and two lemons pared thin; when cool, add the juice of both, half a pound of sugar, and the whites of six eggs beaten to a froth; let the jelly have three or four boils without stirring, and strain it through a jellybag.

Notes

—