Jelly of Hearts horne

Item

Title

Jelly of Hearts horne

Transcript

Rx 2 quarts of Spring watter one pint of white Wine 10 ounces of Harts horne shaved put it in a pipkin cover it close and leet it stand an hour & more upon some Embers soaking then put some quicker fier to make it boyle so keep it boyleing till it has boyld the better half a way then run it throug a Jelly bag into a bason then take a race of Ginger thin slise[text loss] & a stick of Cinamon broken some tops of Rosema[text loss] & sweet Marjorom & so let it stand all night, then put into it in the morning one spounfull of red rose watter & a peice of har[text loss] sugar the juce of a lemon or Oreng then seet it on the fier and let it simer then pouer it forth into glasses.

Subject

water See all items with this value
white wines See all items with this value
Hartshorn See all items with this value
ginger See all items with this value
cinnamon See all items with this value
rosemary See all items with this value
sweer marjoram See all items with this value
red rose water See all items with this value
sugar See all items with this value
lemons See all items with this value
oranges See all items with this value

Contributor

Abu-Bader, Nagham
Le, Vincent

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.

Item sets

Fairfax Cookbook
Health and Medicine