To make laced jelly
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make laced jelly". [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:

To make laced jelly. Have a bache de blanc iron one foot long & the width of half a foot, then take a pint of cow's milk, & put to boil four ounces of husblat until it is melted, then pass it through a sieve, & put a little sugar therein that it will be sweet, then when half cold cast into the bache de blanc iron the thickness of a little finger, & let it cool well that it will be firm: when well cold cast the red jelly the thickness of the other: when well cold cast the yellow jelly like the other: after that cast the gray jelly, after take a little yellow & a little red, & cast like the others: then take clear jelly without color & again once more milk jelly, when all is well chilled chafe a little bache & turn over onto a plate, & cut into slices on a plate.

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


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
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