Harts Horn Jelly

This recipe comes from an English household manuscript originating in the early 17th century when gelatin was extracted by slow boiling bones and animal parts, long before the days of commercial gelatin. Harts horn—literally the antlers of male deer—was prized for its ability to produce a fine, clear jelly, used in both savory and sweet dishes. Such jellies were considered fashionable, nourishing, and even medicinal at the time. The use of egg whites and a jelly bag for clarification was a common technique to achieve the prized, crystal-clear dessert. Mary Baumfylde, the woman linked to this recipe, represents the kind of gentlewoman who compiled extensive culinary manuscripts, blending courtly tastes with practical domestic skills. Recipes like this one circulated among elite English households, cherished for celebratory dinners or restorative suppers.

Much of the work was done using large earthenware or copper pots over a wood fire, with a tightly fitting lid to keep in moisture. A mortar and pestle would be needed to grate the nutmeg and perhaps to grind the sugar if not already powdered. Straining was performed through linen, muslin, or specialty 'jelly bags' suspended over bowls to produce a perfectly clear jelly. Whisks (then called 'birches') were used to beat egg whites to a froth. The finished jelly would be set in clear glass or ceramic 'glasses'—essentially open dishes or small molds—for presentation.