Take a pound of Harts-horn, and a prety big lean
Chicken, and put it into a skillet with about nine
quarts of water, and boil your stock prety stiff, so
that you may cut it with a knife ; you may try it in
a spoon, as it is a boiling. Then drain your liquor
clear away from the Harts-horn through a fine
searse, and let it stand until the next morning; Then
if there be any fat upon it, pare it away, and likewise
the settlings at the bottom. Then put your Gelly
into a good big skillet, and put to it a quart of the
palest white-wine that you can procure, or a quart of
Rhenish-wine, and one pound of double refined
Sugar, and half an Ounce of Cinnamon broken into
small pieces, with three or four flakes of Mace. Then
set it upon the fire, and boil it a good pace. Then
have the whites of sixteen Eggs beaten to a high
froth ; so put in the froth of your Eggs, and boil it
five or six Walms ; then put in the juyce of six
Limons,and boil it a little while after, and then run
it into a silver bason through your gelly-bag : and
keep it warm by the fire, until it have run through
the second tim^e. You must observe to put but a
very little into your bag at a time for the second run-
ning, that it may but little more then drop ; and it
will be so much the clearer: and you must not
remove the whites of Eggs nor Spice out of the
bag, all the while it is running. And if the weather
be hot, you need not put in so much wine ; for it will
not then be so apt to gelly as in cold weather.
242 SIR KENELMS DIGBIS
ANOTHER WAY TO MAKE HARTS-
HORN-GELLY
Take a small Cock-chick, when it is scalded, slit it
in two pieces, lay it to soak in warm water, until the
blood be well out of it. Then take a calves foot half
boiled, slit it in the middle and pick out the fat and
black of it. Put these into a Gallon of fair-water ;
skim it very well ; Then put into it one Ounce of
Harts-horn, and one Ounce of Ivory. When it is
half consumed, take some of it up in a spoon ; and
if it gelly, take it all up, and put it into a silver bason,
orsuchaPewteroneaswill endure Char-coal. Then
beat four whites of Eggs, with three or four spoon-
fuls of Damask -Rose -water very well together.
Then put these into the gelly, with a quarter of an
Ounce of Cinnamon broken into very small pieces ;
one flake of Mace ; three or four thin slices of Gin-
ger ; sweeten it with loaf Sugar to your liking ; set
it then over a chafing dish of coals ; stir it well, and
cover it close ; blow under it, until there arise a scum
or curd ; let it boil a little, then put into it one top
of Rose-mary, two or three of sweet Marjoram ;
wringintoitthe juyceof half aLimon ; letnotyour
curd fall again, for it will spoil the clearness of the
gelly. If you will have it more Cordial, you may
grind in a Sawcer, with a little hard Sugar, half a
grain of Musk, a grain of Ambergreece. It must
be boiled in an earthen pipkin,or a very sweet Iron-
pot, after the Harts-horn and Ivory is in it. It must
constantly boil, until it gellieth. If there arise any
scum, it must be taken off.
THS CLOSET OPEOjED 243
MARMULATE OF PIPPINS ✪ Marmulate of Pippins
Page 141 · 1 recipe record 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
Take a pound of Harts-horn, and a prety big lean Chicken, and put it into a skillet with about nine quarts of water, and boil your stock prety stiff, so that you may cut it with a knife ; you may try it in a spoon, as it is a boiling. Then drain your liquor clear away from the Harts-horn through a fine searse, and let it stand until the next morning; Then if there be any fat upon it, pare it away, and likewise the settlings at the bottom. Then put your Gelly into a good big skillet, and put to it a quart of the palest white-wine that you can procure, or a quart of Rhenish-wine, and one pound of double refined Sugar, and half an Ounce of Cinnamon broken into small pieces, with three or four flakes of Mace. Then set it upon the fire, and boil it a good pace. Then have the whites of sixteen Eggs beaten to a high froth ; so put in the froth of your Eggs, and boil it five or six Walms ; then put in the juyce of six Limons,and boil it a little while after, and then run it into a silver bason through your gelly-bag : and keep it warm by the fire, until it have run through the second time. You must observe to put but a very little into your bag at a time for the second running, that it may but little more then drop ; and it will be so much the clearer: and you must not remove the whites of Eggs nor Spice out of the bag, all the while it is running. And if the weather be hot, you need not put in so much wine ; for it will not then be so apt to gelly as in cold weather.
ANOTHER WAY TO MAKE HARTS- HORN-GELLY
Take a small Cock-chick, when it is scalded, slit it in two pieces, lay it to soak in warm water, until the blood be well out of it. Then take a calves foot half boiled, slit it in the middle and pick out the fat and black of it. Put these into a Gallon of fair-water ; skim it very well ; Then put into it one Ounce of Harts-horn, and one Ounce of Ivory. When it is half consumed, take some of it up in a spoon ; and if it gelly, take it all up, and put it into a silver bason, or such a Pewter one as will endure Char-coal. Then beat four whites of Eggs, with three or four spoonfuls of Damask-Rose-water very well together. Then put these into the gelly, with a quarter of an Ounce of Cinnamon broken into very small pieces ; one flake of Mace ; three or four thin slices of Ginger ; sweeten it with loaf Sugar to your liking ; set it then over a chafing dish of coals ; stir it well, and cover it close ; blow under it, until there arise a scum or curd ; let it boil a little, then put into it one top of Rose-mary, two or three of sweet Marjoram ; wringing into it the juyce of half aLimon ; letnotyour curd fall again, for it will spoil the clearness of the gelly. If you will have it more Cordial, you may grind in a Sawcer, with a little hard Sugar, half a grain of Musk, a grain of Ambergreece. It must be boiled in an earthen pipkin,or a very sweet Ironpot, after the Harts-horn and Ivory is in it. It must constantly boil, until it gellieth. If there arise any scum, it must be taken off.
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