Hartshorne Jelly

This recipe hails from around 1700, a time when jelly desserts were the height of culinary sophistication in Britain. Hartshorn, literally the shavings of a deer's antlers, was a primary source of gelatin in the early modern period before commercial gelatin became widely available. Such jellies held pride of place at banquets and were a display of both wealth and skill, as their clarity and delicacy spoke to both fine ingredients and fine technique. The presence of floral herbs and citrus mirrors the era's taste for aromatic and refreshing combinations, while the elaborate clarification shows off a cook's finesse. Recipes like this were handwritten in personal and household collections—the original manuscript this comes from dates to around 1700 and is preserved under the code 'V.b.273'.

The original cook would use a 'pipkin'—a small earthenware pot with a handle, suited to slow and gentle simmering over an open hearth fire. A 'skillit' refers to a small metal pan for reheating or combining ingredients. Clarifying the jelly required a 'jelly bag', a finely woven cloth (often flannel) tied over a frame, through which the hot liquid was passed repeatedly until perfectly clear. A clean spoon, a whisk for frothing egg whites, and simple knives finished the kit. Lemon slicing and herb gathering rounded out this tactile, hands-on process.