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43. Hiladea Which Is Called Gelatin


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

43. HILADEA WHICH IS CALLED GELATIN. Take calves' trotters, well-plucked and clean and white, which are not skinned, and break them in half and wash them well; and set them to cook with another two pairs of sheep's trotters; and if four or six bowlfuls of water are necessary to cook them, only cast in half of that; and for the rest, in place of water, cast in white wine, very fine and fragrant, and cook it all in a pot until it is well-cooked; and cast into the pot, ginger, anise, cinnamon cut small, and pepper, and nutmeg and mace and saffron, all whole; and according to the quantity that you wish to make, you must cast the white wine in the pot; and when they are well-cooked, take them out of the pot and make pieces as big as a finger; and then take hens that have been cooked in a separate pot, and cut them as if to make portions; and then take a large plate, and put those cut-up hens and cut-up trotters on the plate, and cast upon it the broth from the trotters in such a manner that no grease falls upon the plate, straining it through a woolen cloth; and when it has been half strained, put bay leaves all around the edge of the plate, and leave it in this way and it will congeal soon; and if by chance it does not congeal promptly, cast in a little galingale or spikenard and soon it will doubtlessly congeal; and in this way is made good geladea or gelatine.

autodoc



Other versions of this recipe:

GELE OF FLESSH (Forme of Cury)

Gelee of flesche (Fourme of Curye [Rylands MS 7])

Gely (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE A GELY (Forme of Cury)

To make jelly (Ouverture de Cuisine)

Jelly in another way (Libro di cucina / Libro per cuoco)

To make crystall gelly (Delights for Ladies)




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