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Simple Hartshorn Jelly Cooking Recipe

Below is the quick and easy cooking recipe for Hartshorn Jelly.

Boil four ounces of hartshorn shavings in a couple of quarts of water, till it becomes a thick jelly—then strain and put to it the juice and rind of a couple of lemons, a wine glass of white wine, and a stick of cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from the yelks, beat the whites to a froth, bruise the shells, and mix them with the hartshorn—set the whole on a moderate fire—sweeten it to the taste when hot. Boil it till it becomes quite thick, then let it drain through a jelly-bag till clear.

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