Strong Jelly

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (18)
  1. Put the harthorn and ivory into a stone bottle.
  2. Fill the bottle with fair water to the neck.
  3. Add a small quantity of gum-arabic and gum-dragon.
  4. Tie up the bottle very close.
  5. Set the bottle into a pot of water with hay at the bottom.
  6. Let it stand for six hours.
  7. Take it out and let it stand for an hour before opening.
  8. Strain the mixture to obtain a strong jelly.
  9. Blanch and beat the almonds very fine.
  10. Mix the beaten almonds with a pint of thick cream and let it stand a little.
  11. Strain the almond and cream mixture.
  12. Mix the strained almond cream with a pound of jelly.
  13. Set the mixture over the fire until it is scalding hot, being careful not to boil when adding the cream.
  14. Sweeten to your taste with double-refined sugar.
  15. Remove from heat and add a little amber.
  16. Pour the mixture into small high gallipots.
  17. When cold, turn the jellies out of the pots.
  18. Lay cold cream about them in heaps.
Original Text
TAKE five ounces of harthorn, and two ounces of ivory, and put them into a stone bottle; fill it up with fair water to the neck; put in a small quantity of gum-arabic and gum-dragon; then tie up the bottle very close, and set it into a pot of water, with hay at the bottom. When it has stood six hours, take it out, and let it stand an hour before you open it; then strain it, and it will be a strong jelly. Take a pound of blanched almonds, beat them very fine, mix it with a pint of thick cream, and let it stand a little; then strain it out, and mix it with a pound of jelly; set it over the fire till it is scalding hot, and sweeten it to your taste with double-refined sugar. Then take it off, put in a little amber, and pour it into small high gallipots. When it is cold, turn them, and lay cold cream about them in heaps. Be careful it does not boil when you put in the cream.
Notes
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