Jelly Flummery and Creams HX Recipe

How to make it

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• A White Leach
• Take a quart of new milke, and three ounces weight of Isinglasse, halfe a pound of beaten suger, and stirre them together, and let boile halfe a quarter of an hower till it be thicke, stirring them all the while: then straine it with three spoonfuls of Rosewater, then put it into a platter and let it coole, and cut it into squares. Lay it fair in dishes, and lay golde upon it.
• From Thomas Dawson The Good Huswives Jewell (London: 1596)
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• A set tart of jelly from William Rabisha, The Whole Body of Cookery Dissected, (London:1661). This dish is made with custard pastry, a hard pastry with no shortening, used also for making "set" or shaped custards. The compartments are filled with coloured jellies and leach.
• To make Harts-horn Jelly
• Take the Brawn of six Cocks, being steept in Water, and shifted for 24 hours, then take a quarter of a Pound of Harts-horn, and boil these together two hours, then strain the Broath out into a Pipkin, and let it be cold, then take off the top and bottom. Return your clear Jelly into a clean Pipkin, and season it as your Chrystal Jelly before; only adding thereto a little quantity of Chainny; if it be too strong, add some Rhenish Wine, if too weak a small quantity of Ising-glass: You may put herein Majesty of Pearl, or if you please, Corral; after which set it on the Fire again for a quarter of an hour, more or less, according to the strength or weakness of your Jelly; then clarifie it with whites of Eggs, and run it throuhg your Bags as aforesaid, and preserve it in a Glass or Pipkin for your use; this Jelly is a great Cordial, very Restringent and strengthening to the back. It may be taken cold, or else dissolved, being heat again, and so drank.
• From William Rabisha, The Whole Body of Cookery Dissected, (London:1661).
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• Two part creamware core moulds were made by Wedgwood and other Staffordshire potteries in the late eighteenth century. A clear jelly was moulded around a ceramic "core", often in the form of an obelisk decorated with hand-painted motifs, though other shapes like cones and wedges were also popular. That above was made by Neale and Co in about 1790. These extraordinary moulds are usually only seen in museum displays and you will never see them used, so the photograph above is an extremely rare image of an ornamental core actually sheafed in its coating of jelly. We make them regularly from original examples on our Jellies and Moulded Foods Course.. The outer mould and the core are pictured below. Below left are two late eighteenth century cores made by Wedgwood. The outer moulds are both missing. These eccentric, but exquisite jellies were used as table centrepieces in the late Georgian dessert
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• Although, some very decorative jellies and creams were produced in earlier centuries, the apogee of the jelly was the nineteenth century. The spectacular Victorian variation on ribband jelly illustrated above, was known as 'Russian Jelly' or panachee jelly. It has been made here in a nineteenth century succès mould. To obtain the opacue effect, the jelly was whipped to a froth before being poured one layer afte the other into the mould. Each layer had to set, before the next was poured in.
• Russian Jelly Gelée à la Russe
• Take one quart of Lemon Jelly, and when cool add two wineglasses of Kirsch liqueur or syrup and one wineglass of brandy; divide it into three portions, colour one with liquid carmine, one with a very little sap green and leave the remaining part plain; whip these seperately till frothy throughout, and when nearly set pour them into any fancy mould that is resting in a little ice in alternate layers, and leave it on ice till ready to serve; then dip the mould into warm water, turn out on a dish-paper, and serve for a fancy sweet for dinner, luncheon, &c.
• From A. B. Marshall, Larger Cookery Book of Extra Recipes (London: nd 1880s)

Two Part Cream Creamware made by Wedgewood   Close

Sample of Ballatte or Bombe Molds   Close

A panachee jelly topped by a pineapple crea   Close

Russian Jelly (victorian Period)   Close