Jellies
Take a quart of new milke, and three ounces weight of isinglass,
halfe a pound of beaten suger, and stirre them together, and let boile
halfe a quarter of an hower till it be thicke, stirring them all the
while: then straine it with three spoonfuls of Rosewater, then put it
into a platter and let it coole, and cut it into squares. Lay it fair in
dishes, and lay golde upon it.A set tart of jelly from William Rabisha, The Whole Body of Cookery Dissected, (London:1661).
This dish is made with custard pastry, a hard pastry with no
shortening, used also for making "set" or shaped custards. The
compartments are filled with coloured jellies and leach. Flummery eggs and bacon. A number of eighteenth century cookery authors
give recipes for this dish. In this version, the eggs and bacon are
sitting on a bed of green jelly which is meant to represent chopped
spinach.
Jellies
Jellies
Jellies
Jellies
Jellies
Jellies
Jellies
Jellies
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