Take a log of veal and a pair of calves feet boyle them in 4 gallons
of water and let it boyle 4 or 5 hours till it is a strong jellie then
strain it out through a linnen cloth and let it stand a little while
and take off the fat as clean as you can then put in an ounce of whole
cinnamon & the juice of 6 lemons a quarter of a pint of white wine
vinegar but I think rather white wine a little Salt half a pound of
white Sugar boyle all these in a stew pan or Skillet a little while
then put in the whites of 20 eggs pretty well beaten and let it boyle
half a quarter of an hour then put it into your jelly bag and hang
it as near the fire as you can & let it run into a large dish when
it is all run out put it into a stue pan again & clear it again with
the whites of 6 eggs then put it into your jelly bag again then what
you intend shall be clear let it run into a mazarine or flat dish &
what you would have white let it run through almonds finely beaten and
strain your jelly through them in a cloth into the dish you will serve
it in and you must have Scooped oringes and lemons & egg shells and
fill them with jelly of several colours as you will have them.
To make the red take half an ounce of Kucheneall half an ounce of Roach
allome half an ounce of cream of tartar boyle all these in a pint of
water till half be consumed then put it into a glass and stop it close
& it will keep a year.