1825 Slaterville Rd
Ithaca, NY 14850
To make jelly
Play with a medieval recipe—or come test what others have attempted! This week we will sample renditions of a French recipe from the “Ouverture de Cuisine” (France, 1604)
Get a printable version from here, which includes advice on how to color your jelly.
Take a pot of white wine, & chafe it very hot, then put therein three quarters of a pound of sugar, one ounce of cinnamon, one ounce of nutmeg, & one ounce of coarsely ground ginger, & put it therein to temper the hot wine, & let it sit three or four hours, then pass the wine through a strainer, at the end to have the spices removed, then have a bag of white cloth like those used to strain hippocras, then cast into the wine three spoons of cow’s milk, & have a little handful of coarsely ground almonds without peels, put them into the bag, then pass the wine through the bag two or three times, until it becomes clear, & take two ounces of good husblat well washed, & put them to boil with a little wine & water, until well melted, then cast it into the wine, when it is passed, through the bag it will make the prize of the jelly: when the jelly is half cold cast it into plates, & let cool until it becomes firm. Note if it doesn’t become at all firm enough, adding more husblat will help, because it could be that the husblat isn’t as good as others.
A note on “husblat”. I could not find a direct translation of this word. Based on the recipe, it clearly must be the gelling agent; none of the other ingredients would do this. I did find a word very close to it: “husblas”. Husblas is a gelatin made from tendons, skin and bones of pigs and cows. It is used for eg jelly and desserts to stiffen. It could also refer to isinglass: a kind of gelatin obtained from fish, especially sturgeon, and used in making jellies, glue, etc., and for clarifying ale.