To Make Hartshorn-jelly Recipe
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts
of Spring-Water, 'till consum'd to three Pints; let it stand all
Night; then put to it half a Pound of fine Sugar, some Cinamon,
Mace, and a Clove or two, and let it boil again; then put in the
Whites of eight Eggs well beaten, letting it boil up again; then put
in the Juice of four or five Lemmons, and half a Pint of Rhenish
Wine; let it just boil up, and then run it thro' a Jelly-bag 'till
it is clear.
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