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To Make Laced 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 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.

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