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Gloucester Jelly

Preserves - Sweet
Historic

Jelly of rice, sago, pearl barley, hartshorn and eringo root (Eaton 1822).


Original Receipt in Hammond 1819;

Gloucester jelly.
Take two ounces each of hartshorn shavings, eringo root, pearl-barley, rice, and sago, simmer them with three quarts of water till reduced to one; then strain it off, when cold it will be a jelly; it may then be dissolved in wine, milk, or broth, as occasion may require.




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