Jelly of Hearts horne

Item

Title

Jelly of Hearts horne

Transcript

Jelly of Hearts horne 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 keepit boyle-ing till it has boyled the getter half a way then run it through a jelly bag into a bason then take a race of ginger Hin[text loss] [text loss] & a stick of Cinamon broken some tops of Rosemary & sweet Marjorom & so let it stand all night, then put into it in[text loss] ye morning one spounfull of red rose watter & a peice of [text loss] suger ye juce of a lemon or Oreng then seet it on the fier and let it simer then power it forth into glases

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.

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