Jelly (Hartshorn)

Ingredients

• two quarts of water
• half a pound of hartshorn shavings
• the rinds of two lemons
• four oranges
• the whites of six eggs
• half a pound of sugar

Method

1. 1

   To two quarts of water add half a pound of hartshorn shavings; simmer down to half the quantity; strain, and boil with the rinds of the lemons and oranges; when cool, add the juice of the lemons and oranges, the beaten whites of the eggs, and half a pound of sugar; boil the jelly three or four times without stirring, and strain through a jelly bag.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 118. The excerpt below is the record exactly as published.

JELLY (HARTSHORN). — To two quarts of water add half a pound of hartshorn shavings ; simmer down to half the quantity ; strain, and boil it with the rinds of two lemons and four oranges ; when cool, add the juice of the lemons and oranges, the whites of six eggs beaten to a froth and half a pound of sugar

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