Recipe Manuscript

To Make Jelly Of Hartshorne

Name: To Make Jelly Of Hartshorne
Prep time: PTPT10M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 950 ml clean water; 75–90 ml white wine (or 15–30 ml cinnamon water/liqueur as substitute); 115 g hartshorn, finely shaved (or substitute with gelatin sheets or powder, or agar flakes); 25–50 g white sugar (to taste); Optional: edible musk (tiny pinch) or a few drops of rosewater

1634

From the treasured pages of Medical miscellany by Worshipful Society of Apothecaries of London

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1634

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Jelly Of Hartshorne

"Take a Stone Jug of a quart & fill it with faire water, and putt into it 5 or 6: spoonfulls of weight wyne, or a spoonfull or two of Cinamond water, then putt into it 4 ounces of Hartshorne fynely shaven and sett it in a pott, on beddes of boyloing water and lett it boyle till it comes to Jelly, then strayne it from the horne, and sweeten it with Sugar then boyle it a little whyle in a skellett or piggin and throw it into your glasses or plates you may putt in a little muske if you please."

Note on the Original Text

This recipe, like many early modern manuscripts, was written in a telegraphic, almost shorthand manner, fully expecting the reader’s practical familiarity with both ingredients and techniques. Spelling was variable (‘boyle’ for boil, ‘horne’ for horn, ‘skellett’ for skillet), and punctuation, if any, was capricious. Measurements were loosely defined—‘spoonfulls,’ ‘ounces’—often subject to household convention rather than standardization. Directions favored sequence over specific times or temperatures, with faith in experience to judge doneness (e.g., ‘till it comes to Jelly’). Reading such recipes today demands some interpretive culinary detective work!

Modern Kitchen Interpretation

Recipe's Origin

Medical miscellany by Worshipful Society of Apothecaries of London - Click to view recipe in book

Title

Medical miscellany by Worshipful Society of Apothecaries of London (1634)

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

Writer

Unknown

Era

1634

Publisher

Worshipful Society of Apothecaries of London

Background

A delectable peek into the kitchens and concoctions of 17th-century apothecaries, this book stirs together the art of healing and the pleasures of the palate, blending curious remedies with savory recipes from a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from the early 17th-century manuscript collection of the Worshipful Society of Apothecaries of London, dating to around 1634. At this time, jellied dishes were not only culinary delights but also medicinal preparations, prized for their restorative and nourishing qualities. Hartshorn—deer antler—was once a common ingredient, valued for its natural collagen and mild flavor, making it a vital thickener and health tonic. The suggestion of adding musk reflects the era’s taste for costly, aromatic luxury. The apothecaries of London were at the center of both medical and gastronomic innovation, blurring the boundaries between food and medicine, and recipes like this were enjoyed by the elite for both pleasure and health.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, a stoneware jug or crock of about one quart (just under a liter) would serve as the main vessel. This jug would be set inside a larger pot filled with water to create a gentle, indirect heat—today’s double boiler. Basic kitchen tools included wooden spoons, metal strainers or linen for sieving, a ‘skellett’ or small pan for boiling sugary solutions, and simple earthenware or glass dishes for setting the finished jelly. The process required patience—a gentle, sustained simmer was needed to coax gelling properties from the natural horn, making the cook's careful attention crucial.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

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

4 cups (32 fl oz) clean water
2.5–3 fl oz white wine (or 0.5–1 fl oz cinnamon water/liqueur as substitute)
4 oz hartshorn, finely shaved (or substitute with gelatin sheets or powder, or agar flakes)
1–2 oz white sugar (to taste)
Optional: edible musk (tiny pinch) or a few drops of rosewater

Instructions

Begin by taking a 1-quart heatproof glass jug and filling it with 4 cups (32 fl oz) of clean water.
Add 5 to 6 tablespoons (about 2.5–3 fl oz) of good-quality white wine, or if you prefer, 1–2 tablespoons (0.5–1 fl oz) of cinnamon-infused spirit as a fragrant alternative.
Next, add 4 oz of finely shaved hartshorn (or, more accessibly, high-quality gelatin or agar-agar flakes for a modern substitute).
Place the jug in a pot of simmering water, ensuring the water level rises to at least halfway up the jug's outside, to mimic a gentle bain-marie.
Let the mixture simmer gently until it transforms into a jelly-like consistency—this may take 2 to 3 hours if using real horn, or about 20–30 minutes with modern gelatin.
Once set, strain off the solids (the horn shavings or equivalent) and sweeten the clear liquid with 2–4 tablespoons (about 1–2 oz) of sugar, to taste.
Return the liquid to a small saucepan and boil gently for a minute or two, then pour the jelly into glasses or shallow plates to set.
If you’d like to replicate the flirtation with luxury, stir in a touch of edible musk or a few drops of rosewater before the final setting.

Estimated Calories

35 per serving

Cooking Estimates

It takes about 10 minutes to prepare the ingredients. Cooking with gelatin or agar takes about 30 minutes, or 2-3 hours with real hartshorn, but most people will use gelatin. Each serving contains about 35 calories, and this recipe makes 6 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.