Search Results

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XXXII - Jelly in another way. If you want to make jelly, take fish and cinnamon, and one ounce of ginger and one ounce of long pepper, and half a quarter of cardamom and a quarter of cloves, and half a quarter of grape juice, and half a quarter of nutmeg, and beat these things to a paste together, and with saffron, then take bread and cut off the crust, take hazelnuts large and toast in live coals, and these things should be mixed together and tempered with fine white vinegar and put to boil together. This is good with trout or lamprey and with every sea fish and if if is of meat, it is good with capon and hens etc.

Other versions of this recipe:

HILADEA WHICH IS CALLED GELATIN (Libre del Coch)

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)

To make crystall gelly (Delights for Ladies)