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To Make jelly


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make jelly. Take a pot of white wine, & chafe it very hot, then put therein three quarters of a pound of sugar, one ounce of cinnamon, one ounce of nutmeg, & one ounce of coarsely ground ginger, & put it therein to temper the hot wine, & let it sit three or four hours, then pass the wine through a strainer, at the end to have the spices removed, then have a bag of white cloth like those used to strain hippocras, then cast into the wine three spoons of cow's milk, & have a little handful of coarsely ground almonds without peels, put them into the bag, then pass the wine through the bag two or three times, until it becomes clear, & take two ounces of good husblat [isinglass?] well washed, & put them to boil with a little wine & water, until well melted, then cast it into the wine, when it is passed, through the bag it will make the prize of the jelly: when the jelly is half cold cast it into plates, & let cool until it becomes firm. Note if it doesn't become at all firm enough, adding more husblat will help, because it could be that the husblat isn't as good as others.

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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)

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

To make crystall gelly (Delights for Ladies)


Recipes with similar titles:

In July (Le Menagier de Paris)

Gelee (MS Royal 12.C.xii)

A Gelle (Recipes from John Crophill's Commonplace Book)




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