26 - To make crystall gelly
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "26 - To make crystall gelly". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

26 - To make crystall gelly. Take a knockle of Veale, and two calves feet (your calves feet being flayed and scalded) and boyle them in faire sprint water: and when they are boyled, ready to eat, you may save your flesh, and not boyle it to peeces: for, if you doe so, the gelly will looke thicke: then take a quart of the cleerest of the same broth, and put it into a posner, adding thereunto Ginger, white pepper, six whole cloves, one nutmeg quartered, one graine of musk: put all these whole spices in a little bag, and boile them in your gelly: season it with foure ounces of sugar candie, and three spoonfuls of Rose-water, so let it run thorow your gelly bag; and if you meane to have it looke of an amber colour, bruise your spices, and let them boil in your gelly loose.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To mak cristalle gilly tak whyt wyne that will hold hir colour and boil the fishe ther in and let it stand and serve it furthe. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:26>. Accessed on December 16, 2019, 12:57 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:39>. Accessed on December 16, 2019, 12:57 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact