Harfs-Horn Jelly

Ingredients

• a large gallipot, and fill it full of hart’s-horn
• fill it full with spring-water
• the whites of eight eggs well beaten
• put a bit of lemon-peel in the bag

Method

1. 1

   Fill a gallipot with hart’s-horn and spring-water, tie a double paper over it, and set it in the baker’s oven with household bread.

2. 2

   In the morning, run it through a jelly-bag, season it with lemon juice, sugar, and beaten egg whites; let it boil, and run it through the jelly-bag again into your jelly-glasses.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 39. The excerpt below is the record exactly as published.

Harfs-Horn Jelly : — Take a large gallipot, and fill it full of hart’s-horn, and then fill it full with spring-water, and tie a double paper over the gallipot, and set it in the Early Receipts. 125 baker’s oven with household bread ; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin’d sugar, and the whites of eight eggs well beaten ; let it have a boil, and run it thro’ the jelly-bag again into your jelly- glasses ; put a bit of lemon-peel in the bag

Cook this with the app: pantry check, scaling, and the assistant.