Jelly of Hearts horne [hartshorn]

Item

Title: Jelly of Hearts horne [hartshorn]
Date: 1694/1795
Description: A recipe for making a jellied dish by boiling hartshorn (deer antler shavings) with spices and citrus.
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 through a Jelly bag into a bason then take a race of Ginger thin slised & a stick of Cinamon broken some tops of Rosemary & sweet Marjorom & so let it stand all night, then put into it in the morning one spounfull of red rose watter & a peice of ha[rd] sugar the juce of a lemon or Oreng then seet it on the fier and let it simer then power it forth into glasses.
Subject: See all items with this value water; 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 marjoram; See all items with this value 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 wines; See all items with this value jelly; See all items with this value jellying (cooking); See all items with this value boiling (cooking); See all items with this value simmering (cooking)
Contributor: Abu-Bader, Nagham; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
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

Position: 513 (1 views)