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To Make Hartshorn-jelly

(Mrs. Mary Eales's Receipts)

Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts

of Spring-Water, 'till consum'd to three Pints; let it stand all

Night; then put to it half a Pound of fine Sugar, some Cinamon,

Mace, and a Clove or two, and let it boil again; then put in the

Whites of eight Eggs well beaten, letting it boil up again; then put

in the Juice of four or five Lemmons, and half a Pint of Rhenish

Wine; let it just boil up, and then run it thro' a Jelly-bag 'till

it is clear.

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