Hartshorn Jelly

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Boil hartshorn shavings in water over a very gentle fire until reduced by half.
  2. Let it settle and strain it off.
  3. Add the beaten egg whites, finely broken egg shells, lemon juice (or part orange juice), sugar, and wine to the strained liquor.
  4. Mix all ingredients well.
  5. Boil over a quick fire, stirring constantly with a whisk.
  6. As soon as it boils up, strain it through a flannel bag, passing it back and forth until perfectly clear.
  7. Boil lemon-peel in the mixture to flavour it.
  8. The last time of passing it through the bag, let it drip into moulds or glasses.
Original Text
Hartshorn Jelly. Boil one pound of hartshorn shavings over a very gentle fire, in two quarts of water, till it is reduced to one quart; let it settle, and strain it off. Put to this liquor the whites of eight or nine eggs, and four or five of their shells, broken very fine, the whites well beaten, the juice of seven or eight lemons, or part oranges; sweeten with the best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all these well together, and boil over a quick fire, stirring all the time with a whisk. As soon as it boils up, strain it through a flannel bag, throwing it backward and forward till it is perfectly clear. Boil lemon-peel in it to flavour it. The last time of passing it through the bag, let it drip into the moulds or glasses.
Notes
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