Recipes > Desserts > Gelatin Desserts > Hartshorn Jelly

Hartshorn Jelly

Ingredients

• 1 pound of hartshorn shavings
• 8 or 9 eggs
• 7 or 8 lemons
• sugar
• above 1 pint of Rhenish or Lisbon wine

Instructions

Boil the hartshorn shavings over a very gentle fire, in two quarts of water, till it is reduced to one quart; let it settle, and strain it off. Put to this liquor the whites of the eggs, and four or five of their shells, broken very fine, the whites well beaten, the juice of the lemons, or part oranges; sweeten with the best sugar, and add the wine. Mix all these well together, and boil over a quick fire, stirring all the time with a whisk. As soon as it boils up, strain it through a flannel bag, throwing it backward and forward till it is perfectly clear. Boil lemon-peel in it to flavour it. The last time of passing it through the bag, let it drip into the moulds or glasses.

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).