kernels, and of Pistachios, ana^ four Ounces. Erin-
go-roots, Candid-Limon peels, ana, three Ounces,
Candid Orange peels two Ounces, Candid Citron-
peels four Ounces, of powder of white Amber, as
much as will lie upon a shilling ; and as much of the
powder of pearl, 20 grains of Amber-greece, three
grains of M usk,a book of leaf gold,Cloves and Mace,
of each as much as will lie upon athree pence; cut all
these as small as possible you can. Then take a pound
of Sugar, and half a pint of water, boil it to a candy-
height, then put in the Amber-greece and Musk,
with three or four spoonfulls of Orange flower water✪ Pleasant Cordial Tablets.
Then put in all the other things and stir them well to-
gether, and cast them upon plates, and set them to
dry : when both sides are dry, take Orange-flower-
water and Sugar, and Ice them.
TO MAKE HARTS-HORN GELLY
Take four Ounces of Harts-horn rasped, boil it in
four pound of water, till it will be a gelly, which you
may try upon a plate (it will be so, in four or five or
six hours gentle boiling) and then pass the clear
liquor from the horn (which will be a good quart)
then set it on the fire again with fine Sugar in it to
your taste ; when that is dissolved (or at the same
time you put that in) put half a pound of white-
wine or Sack into it, and a bag of Spice, containing
a little Ginger, a stick of Cinnamon bruised,a Nut-
meg quartered, two or three Cloves, and what other
Spice you like, but Pepper. As soon as it begin-
neth to boil, put into it the whites of three or four
Eggs beaten, and let it boil up gently, till the Eggs
harden into a curd. Then open it with a spoon,
240 SIR KENELMS DIGBIS
and pour into it the juyce of three or four good
Limons✪ Harts-Horn Gelly ; then take it presently off the fire, letting
it not boil more above a walm : Then run it through
a Hippocras bag, putting spirit of Cinnamon, or of
Ambergreece, or what you please to it.
For gelly of flesh you proceed in the same man-
ner, with a brawny Capon or Cock, and a rouelle of
Veal (first skinned, and soaked from the blood) in
stead of Harts-horn: and when the broth will gelly,
do as above, using a double or treble proportion of
wine. Boil no Salt in it at first, for that will make
the gelly black.
HARTS-HORN GELLY
Take a pound of Harts-horn, and boil it in five
quarts of water, until it come to three pints, then
strain it through a sieve or strainer, and so let it
stand, until it be cold ; and accordi ng to the strength
you may take more or less of the following Ingre-
dients. First, take your stock of gelly, & put it into
a skillet or pipkin with a pound of fine loaf Sugar,
and set it over a fire of Charcoal ; and when it begins
to boil, put in a pint or more of Rhenish-wine. Then
take the whites of Eggs six or eight, beaten very
well, with three or four spoonfuls of Rose-water,
and put into the gelly. Then take two grains of
Amber, and one grain of Musk, and put thereto, so
let it boil a quarter of an hour, but not too violent ;
Then put in three or four spoonfuls of Cinnamon-
waterjwith thejuyce of seven or eightLimons; boil
it one walm more,and run it very hot through your
gelly-bag ; this done, run it again as cool and softly
as you can into your Glasses and Pots.
THE CLOSET OPEDjED 241
TO MAKE HARTS-HORN GELLY
Page 140 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
kernels, and of Pistachios, ana, four Ounces. Eringo-roots, Candid-Limon peels, ana, three Ounces, Candid Orange peels two Ounces, Candid Citronpeels four Ounces, of powder of white Amber, as much as will lie upon a shilling ; and as much of the powder of pearl, 20 grains of Amber-greece, three grains of Musk,a book of leaf gold,Cloves and Mace, of each as much as will lie upon a three pence; cut all these as small as possible you can. Then take a pound of Sugar, and half a pint of water, boil it to a candyheight, then put in the Amber-greece and Musk, with three or four spoonfulls of Orange flower water. Then put in all the other things and stir them well together, and cast them upon plates, and set them to dry : when both sides are dry, take Orange-flowerwater and Sugar, and Ice them. TO MAKE HARTS-HORN GELLY Take four Ounces of Harts-horn rasped, boil it in four pound of water, till it will be a gelly, which you may try upon a plate (it will be so, in four or five or six hours gentle boiling) and then pass the clear liquor from the horn (which will be a good quart) then set it on the fire again with fine Sugar in it to your taste ; when that is dissolved (or at the same time you put that in) put half a pound of whitewine or Sack into it, and a bag of Spice, containing a little Ginger, a stick of Cinnamon bruised,a Nutmeg quartered, two or three Cloves, and what other Spice you like, but Pepper. As soon as it beginneth to boil, put into it the whites of three or four Eggs beaten, and let it boil up gently, till the Eggs harden into a curd. Then open it with a spoon,
and pour into it the juyce of three or four good Limons ; then take it presently off the fire, letting it not boil more above a walm : Then run it through a Hippocras bag, putting spirit of Cinnamon, or of Ambergreece, or what you please to it.
For gelly of flesh you proceed in the same manner, with a brawny Capon or Cock, and a rouelle of Veal (first skinned, and soaked from the blood) in stead of Harts-horn: and when the broth will gelly, do as above, using a double or treble proportion of wine. Boil no Salt in it at first, for that will make the gelly black. HARTS-HORN GELLY
Take a pound of Harts-horn, and boil it in five quarts of water, until it come to three pints, then strain it through a sieve or strainer, and so let it stand, until it be cold ; and accordi ng to the strength you may take more or less of the following Ingredients. First, take your stock of gelly, & put it into a skillet or pipkin with a pound of fine loaf Sugar, and set it over a fire of Charcoal ; and when it begins to boil, put in a pint or more of Rhenish-wine. Then take the whites of Eggs six or eight, beaten very well, with three or four spoonfuls of Rose-water, and put into the gelly. Then take two grains of Amber, and one grain of Musk, and put thereto, so let it boil a quarter of an hour, but not too violent ; Then put in three or four spoonfuls of Cinnamon-water, with the juyce of seven or eightLimons; boil it one walm more,and run it very hot through your gelly-bag ; this done, run it again as cool and softly as you can into your Glasses and Pots.
TO MAKE HARTS-HORN GELLY
Records on this page
Pleasant Cordial TabletsHarts-Horn Gelly