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Gloucester Jelly
Preserves
Historic

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


Original Receipt from 'Modern Domesic Cookery' by Elizabeth Hammond (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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