Jelly of Cream

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take four Ounces of Hartshorn, put it on in three Pints of Water, let it boil till it is a stiff Jelly, which you will know by taking a little in a Spoon to cool; then strain it off, and add to it Half a Pint of Cream, two Spoonfuls of Rose-water, two Spoonfuls of Sack, and sweeten to your Taste. Then give it a gentle boil, but keep stirring it all the time, or it will curdle; then take it off, and stir it till it is cold; then put it into broad Bottom-cups, let them stand all Night, and turn them out into a Dish; take Half a Pint of Cream, two Spoonfuls of Rose-water, and as much Sack; sweeten to your Palate, and pour over them.