Harts-Horn Gelly

Ingredients

• Take four Ounces of Harts-horn
• boil it in four pound of water
• put fine Sugar in it to your taste
• put half a pound of white-wine or Sack into it
• put a bag of Spice, containing a little Ginger, a stick of Cinnamon bruised, a Nutmeg quartered, two or three Cloves
• the whites of three or four Eggs beaten
• the juyce of three or four good Limons

Method

1. 1

   Boil Harts-horn in water until it becomes a gelly.

2. 2

   Strain the clear liquor and add fine Sugar to taste.

3. 3

   Once dissolved, add white-wine and the bag of Spice.

4. 4

   When boiling, add beaten Egg whites and the juice of Lemons.

5. 5

   Remove from heat before it boils too much and run through a Hippocras bag.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 140. The excerpt below is the record exactly as published.

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

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