Jelly of Cream

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for the jelly
for the topping
Instructions (10)
  1. Take four ounces of hartshorn, put it in three pints of water, and let it boil till it is a stiff jelly.
  2. You will know it is a stiff jelly by taking a little in a spoon to cool.
  3. Strain it off.
  4. Add half a pint of cream, two spoonsfuls of rose water, two spoonsfuls of sack, and sweeten to your taste.
  5. Give it a gentle boil, but keep stirring it all the time, or it will curdle.
  6. Take it off and stir it till it is cold.
  7. Put it into broad-bottom cups.
  8. Let them stand all night, and turn them out into a dish.
  9. Take half a pint of cream, two spoonsfuls of rose water, and as much sack.
  10. Sweeten it to your palate, and pour over them.
Original Text
Jelly of Cream. TAKE four ounces of hartshorn, put it on in three pints of water, let it boil till it is a stiff jelly, which you will know by taking a little in a spoon to cool; then strain it off, and add to it half a pint of cream, two spoonsfuls of rose water, two spoonsfuls of sack, and sweeten to your taste; then give it a gentle boil, but keep stirring it all the time, or it will curdle; then take it off, and stir it till it is cold; then put it into broad-bottom cups, let them stand all night, and turn them out into a dish; take half a pint of cream, two spoonsfuls of rose water, and as much sack. Sweeten it to your palate, and pour over them.
Notes
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