Take four ounces of blanched Almonds; of Pine kernels, and of Pistachios, ana, four Ounces. Erin-go-roots, Candid-Limon peels, ana, three Ounces, Candid Orange peels two Ounces, Candid Citron-peels four Ounces, of powder of white Amber, as much as will lie upon a shilling; and as much of the powder of pearl, 20 grains of Ambergreece, three grains of Musk, a book of leaf gold, Cloves and Mace, of each as much as will lie upon a three pence; cut all these as small as possible you can. Then take a pound of Sugar, and half a pint of water, boil it to a candy-height, then put in the Ambergreece and Musk, with three or four spoonfulls of Orange flower water. Then put in all the other things and stir them well together, and cast them upon plates, and set them to dry: when both sides are dry, take Orange-flower-water and Sugar, and Ice them.
TO MAKE HARTS-HORN GELLY
Take four Ounces of Harts-horn rasped, boil it in four pound of water, till it will be a gelly, which you may try upon a plate (it will be so, in four or five or six hours gentle boiling) and then pass the clear liquor from the horn (which will be a good quart) then set it on the fire again with fine Sugar in it to your taste; when that is dissolved (or at the same time you put that in) put half a pound of white-wine or Sack into it, and a bag of Spice, containing a little Ginger, a stick of Cinnamon bruised, a Nutmeg quartered, two or three Cloves, and what other Spice you like, but Pepper. As soon as it beginneth to boil, put into it the whites of three or four Eggs beaten, and let it boil up gently, till the Eggs harden into a curd. Then open it with a spoon, and pour into it the juyce of three or four good Limons; then take it presently off the fire, letting it not boil more above a walm: Then run it through a Hippocras bag, putting spirit of Cinnamon, or of Ambergreece, or what you please to it.
For gelly of flesh you proceed in the same manner, with a brawny Capon or Cock, and a rouelle of Veal (first skinned, and soaked from the blood) in stead of Harts-horn: and when the broth will gelly, do as above, using a double or treble proportion of wine. Boil no Salt in it at first, for that will make the gelly black.
HARTS-HORN GELLY
Take a pound of Harts-horn, and boil it in five quarts of water, until it come to three pints, then strain it through a sieve or strainer, and so let it stand, until it be cold; and according to the strength you may take more or less of the following Ingredients. First, take your stock of gelly, & put it into a skillet or pipkin with a pound of fine loaf Sugar, and set it over a fire of Charcoal; and when it begins to boil, put in a pint or more of Rhenish-wine. Then take the whites of Eggs six or eight, beaten very well, with three or four spoonfuls of Rose-water, and put into the gelly. Then take two grains of Amber, and one grain of Musk, and put thereto, so let it boil a quarter of an hour, but not too violent; Then put in three or four spoonfuls of Cinnamon-water, with the juyce of seven or eight Limons; boil it one walm more, and run it very hot through your gelly-bag; this done, run it again as cool and softly as you can into your Glasses and Pots.
TO MAKE HARTS-HORN GELLY
Take a pound of Harts-horn, and a prety big lean Chicken, and put it into a skillet with about nine quarts of water, and boil your stock prety stiff, so that you may cut it with a knife; you may try it in a spoon, as it is a boiling. Then drain your liquor clear away from the Harts-horn through a fine searse, and let it stand until the next morning; Then if there be any fat upon it, pare it away, and likewise the settlings at the bottom. Then put your Gelly into a good big skillet, and put to it a quart of the palest white-wine that you can procure, or a quart of Rhenish-wine, and one pound of double refined Sugar, and half an Ounce of Cinnamon broken into small pieces, with three or four flakes of Mace. Then set it upon the fire, and boil it a good pace. Then have the whites of sixteen Eggs beaten to a high froth; so put in the froth of your Eggs, and boil it five or six Walms; then put in the juyce of six Limons, and boil it a little while after, and then run it into a silver bason through your gelly-bag: and keep it warm by the fire, until it have run through the second time. You must observe to put but a very little into your bag at a time for the second running, that it may but little more then drop; and it will be so much the clearer: and you must not remove the whites of Eggs nor Spice out of the bag, all the while it is running. And if the weather be hot, you need not put in so much wine; for it will not then be so apt to gelly as in cold weather.