Recipe Manuscript

To Make Hartshorn Jelly

Name: To Make Hartshorn Jelly
Prep time: PTPT20M
Cook time: PTPT2H30M
Yield: 10
Cuisine: European
Ingredients: 170 grams hartshorn (or 35 grams powdered gelatin as a substitute); 20 grams isinglass (or additional gelatin, if unavailable); 2.8 liters spring water; Whites of 10 eggs; Crushed shells of 10 eggs (optional, mainly for historical clarity); Peel of 1 lemon; Juice of 2 lemons; 250 ml old hock (dry German or Alsatian white wine, or dry Riesling); 100–150 grams sugar (to taste)

1800

From the treasured pages of Cookbook compiled in Camberwell, Surrey

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1800

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Hartshorn Jelly

"Take six ounces of Hartshorn a handfull of Ising Glass Boile it in three quarts of water it must be spring water stop it close and Let it Boil slowly till it comes to Three pints then strain it of and let it stand all night then fix on and Boile it- Take the whits of ten Eggs with the shells and all beaten- pare one Lemon peel in- and set it on again for five minits keeping it well stirred all the time put in the Jucce of two Lemons half a pint of old Hock then sweeten it to your tast-then take your Jelley Bag wet with some wine strain it through first-then skim all the froth of and put in your Bag when Clear Let it run into your Glasses put your wine and sugar into your Jelley-after you have squeezed your Lemons throw them"

Note on the Original Text

The recipe is written in continuous prose without modern punctuation or clear break between steps, as was typical in 18th- and early 19th-century manuscripts. Ingredients and methods are interwoven, assuming familiarity with standard kitchen practice ('boil it in three quarts... strain it... fix on and boil it'). Spellings reflect 18th-century English ('Boile,' 'whits,' 'Jelley'), and capitalization is sporadic. Quantities are approximate ('handfull,' 'sweeten it to your tast'), relying on the cook's experience to adjust for available ingredients and taste.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook compiled in Camberwell, Surrey - Click to view recipe in book

Title

Cookbook compiled in Camberwell, Surrey (1800)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1800

Publisher

Unknown

Background

A charming manuscript cookbook from Camberwell, Surrey, this culinary treasure features 190 recipes penned between 1770 and 1772—ranging from recreated classics à la Hannah Glasse to secret family creations—all representing the finest traditions of British cookery. An additional section, hand-written by various scribes in the early 19th century, continues the journey through British gastronomy, making this a delicious window into past kitchens.

Kindly made available by

Penn State University Libraries

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a British manuscript cookbook partially compiled in Camberwell, Surrey, between 1770 and 1827. The first section of the book (where this recipe likely originates) combined household medicine and elegant cookery, reflecting the multi-purpose use of jellied broths as desserts and health restoratives. Hartshorn jelly was prized in Georgian and Regency England both for its delicate set and for its supposed health-giving properties, with hartshorn (antler) providing collagen—a predecessor to gelatin desserts today. The inclusion of white wine and lemon in the jelly gave it a sophisticated, lightly tart flavor appropriate for the well-appointed table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 18th and early 19th centuries, this jelly would have been made using a large iron or copper stockpot set over a hearth or stove for slow boiling. Straining was done with a linen or muslin jelly bag, often suspended from a tripod or peg. Egg whites, shells, and lemon peel were beaten in ceramic or wooden bowls. Glasses or fine molds were used for pouring the final jelly. A wooden spoon or whisk stirred the mixture, and ingredients were measured by weight or handful, with temperatures controlled by adjusting proximity to the fire.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 ounces hartshorn (or 1¼ ounces powdered gelatin as a substitute)
¾ ounce isinglass (or additional gelatin, if unavailable)
3 quarts spring water
Whites of 10 eggs
Crushed shells of 10 eggs (optional, mainly for historical clarity)
Peel of 1 lemon
Juice of 2 lemons
1 cup old hock (dry German or Alsatian white wine, or dry Riesling)
½–¾ cup sugar (to taste)

Instructions

Begin by taking 6 ounces of hartshorn (antler or modern substitute: 1¼ ounces powdered gelatin) and one generous handful (about ¾ ounce) of isinglass or use more gelatin.
Place in a large stockpot with 3 quarts of spring water.
Bring the mixture to a gentle simmer, cover, and let it cook slowly until the liquid has reduced by half (about 1½ quarts).
Strain the liquid through fine muslin or cheesecloth and allow it to cool overnight so it sets.
The next day, return the jelly to a clean pot.
Whisk the whites of 10 eggs with their crushed shells (optional now for clarity, but for exact adherence, add them), add to the pot along with the peel of one lemon (use a vegetable peeler to avoid the bitter pith).
Place over medium heat, stirring constantly for 5 minutes.
Remove from heat, add the juice of 2 lemons, 1 cup old hock (a German white wine, or substitute a dry Riesling), and sugar to taste (start with ½ cup).
Pass the mixture through a jelly bag soaked in a splash of white wine until the jelly runs clear.
Skim off any remaining froth.
Pour the clarified jelly into glasses or molds.
Discard squeezed lemon hulls and shells.
Let cool and set.

Estimated Calories

160 per serving

Cooking Estimates

It takes about 20 minutes to prepare ingredients, and then about 2.5 hours of cooking time, mainly to gently simmer and reduce the gelatin and to clarify the jelly. Once finished, chill the jelly for several hours until set. Each serving contains about 160 calories, and the recipe makes 10 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.