Gloucester 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 (6)
Instructions (4)
  1. Simmer the ingredients with 2 pints of water until reduced to one pint.
  2. Strain the mixture.
  3. Allow the strained liquid to cool until it forms a jelly.
  4. Dissolve the jelly in wine, milk, or broth for consumption.
Original Text
Gloucester jelly. Take rice, sago, pearlbarley, hartshorn shavings and eringoroot, each an ounce; simmer with 262two pints of water to one, and strain it. When cold it will be a jelly; of which give, dissolved in wine, milk, or broth, in change with other nourishment.
Notes
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