 | John Nott - Confectionery - 1723 - 658 pages
...the Pye, and let it by to cool. 22. 'flEo mafce ^attfljorn 3!dlj7. BOIL half a Pound of Hartfliorn in three Quarts of Water, over a gentle Fire, till it becomes a Jelly } if you take out a little in a Spoon to cool, and it hangs upon the Spoon, it is enough, ftrain it from the Hartshorn while it... | |
 | Hannah Glasse - 1780 - 352 pages
...Jxataliu cakes, currant jelly ami flowers. 7» make Uartßom Jciïy. Boll, half a pound of hattihoni in three quarts of water over ,a gentle fire, till it becomes a jelly. If you tjike out а 11ц!е ю cool, #nd it hangs on the fpoon, it is enough. Strain it while it is hot, put... | |
 | Hannah Glasse - Cooking - 1784 - 476 pages
...different coloured nonpareils over it. Note, thefe are bought at the confciSioners. To make Hartjhorn Jelly. BOIL half a pound of hartfhorn in three quarts...gentle fire, till it becomes a jelly. If you take out a iittle to CQOl, and it hangs on the fpoon, it is enough. Strain u while it is hot, put it in a well... | |
 | John Farley - Cooking, English - 1787 - 520 pages
...then fill up your difli with more jelly. Hart/Jiorn Jelly. TAKE half a pound of hartfhorn, and boil it in three quarts of water over a gentle fire till it...hangs on the fpoon, it is enough. Strain it while it be hot, and put it in a well-tinned faucepan. Put to it •a pint of Rhenilh wine, and a quarter... | |
 | William Augustus Henderson - Cooking, English - 1828 - 394 pages
...use. Hartshorn Jelly. . BOIL half a pound of hartshorn in three quarts of water over a gentle lire, till it becomes a jelly. If you take out a little to cool, and it hangs on a spoon, it is enough. Strain it while it is hot, put it into a well-tinned saucepan, and add to it... | |
 | William Augustus Henderson - Cooking, English - 1847 - 466 pages
...flavour. Fill your glasses, and it will be fit for use. Hartshorn Jelly. BOIL hah0 a pound of hartshorn in three quarts of water over a gentle fire, till...If you take out a little to cool, and it hangs on a spoon, it is enough. Strain it while it is hot, put it into a well-tinned saucepan, and add to it... | |
 | Colin MacKenzie - 1853 - 498 pages
...yellow honey, 21b«. Boil to a proper cor.sislwce. Hartihorn jelly. Hoil half a pound of hartshorn in three quarts of water over a gentle fire till it becomes a jell) ; when a little hangs on a spoon it is done enough. Strain it hot, put it into a well tinned... | |
 | John Savory - 1865 - 472 pages
...mee. The following is the form for making hartshorn jelly: — Boil half a pound of hartshorn shavings in three quarts of water over a gentle fire till it becomes a jelly ; when a little hangs on a spoon, it is done enough. Strain it hot, put it into a well-tinned saucepan,... | |
 | Mrs George W M Reynolds - Cooking - 1871 - 484 pages
...room behind, and dries his clotheв. 567.— Hartshorn Jelly. Boil half a pound of hartshorn shavings in three quarts of water over a gentle fire till it becomes a jelly; when a little hangs on a spoon it is done enough. Strain it hot, put t into a well tinned saucepan,... | |
 | A. H. W., Facts - Home economics - 1873 - 478 pages
...pint of cream flavoured with sauce or any essence. Jelly, Hartshorn.— Boil half a pound of hartshorn in three quarts of water over a gentle fire till it becomes a jelly ; if you take out a little on a spoon and it hangs, it is done enough. Strain it while it is hot, put it in an iron saucepan,... | |
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Strain it while it is hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar. 