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To Make ielly.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make Ielly. Take Calves feete and fley them, and faire washe them, and set them on to seethe in faire licour, and faire scum them, and when they be tender sod, faire straine out the licour, and see your licour be verye cleere, and put your licour into a pot, if there be a pottle of it, put a pottle of claret wine unto it, and two pound Sugar, a quartern of sinamon, half a quartern of ginger, an ounce of Nutmegs, an ounce of grains, some long Pepper, a fewe Cloves whole, a few Coliander sads, a little salt, Isonglasse being faire washed and laid in water a day before, Turnsole being aired be the fier and dusted, and when they be wel sod, let it run through a bag, and put two whites of Egs in the bag.

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