Originalrezept:
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts of Spring-Water, ’till consum’d to three Pints; let it stand all Night; then put to it half a Pound of fine Sugar, some Cinamon, Mace, and a Clove or two, and let it boil again; then put in the Whites of eight Eggs well beaten, letting it boil up again; then put in the Juice of four or five Lemmons, and half a Pint of Rhenish Wine; let it just boil up, and then run it thro’ a Jelly-bag ’till it is clear.
Übersetzung:
Hirschhorngelee
Kategorisierung:
Süßspeisen:Hauptzutaten: Eischnee, Hirschhorn, Muskatblüte, Nelken, Wasser, Wein, Zimt, Zitronensaft, Zucker
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make Hartshorn-Jelly", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 079,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-hartshorn-jelly (22.11.2024).
Datenbankeintrag erstellt von Marlene Ernst.