161819 jelly flummery and creams Recipes

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

sugar, plain gelatin, whipping cream, divided, egg, peanut butter, vanilla, jelly

jelly beans (can be more or less according to taste), flour, baking powder, salt, unsalted butter, room temperature, granulated sugar, eggs, vanilla, powdered sugar (can be more or less or left out completely)

pork loin roast, approximately 4 lbs, salt , pepper and garlic powder for seasoning the roast, white wine, butter, apple jelly, applesauce, cream, apples, cored and cut in half crosswise, brown sugar, cinnamon

cream cheese, softened, lemon juice, heavy cream, currant jelly or 2 tbsp fruit jelly, of your choice

whole wheat bread, cream cheese (4 oz.), pomegranate jelly, pomegranate arils (from 1 large pomegranates)

vanilla ice cream (packed well ), creamy peanut butter, grape jelly, orange slice (optional), mint leaf (optional)

butter, sugar, brown sugar, egg, vanilla, flour, baking soda, salt, peanut butter, grape jelly ice cream , recipe follows, vanilla ice cream, grape jelly

vanilla bean, split, sugar, milk, heavy cream, egg yolks, concord grape jelly, butter, oats, baking soda, salt, sugar, brown sugar, peanut butter, all-purpose flour, butter, salt, powdered sugar, peanut butter

black currant jelly, black food coloring (knife point amount ), whiskey, cream

jalapeno jelly, sour cream, fresh lime juice, chopped fresh cilantro, canned black beans, drained and rinsed, canned corn, drained, chopped fresh tomato, chopped green onions, picante sauce, salt, boneless skinless chicken breast halves, taco seasoning, olive oil, mixed salad greens, garnish canned jalapeno slices, optional

pineapple jelly, nestle cream, dream whip topping mix, canned pineapple chunk , cut into small titbits, pineapple syrup

extra virgin olive oil, butter, top sirlion steaks, trimmed, minced garlic, crushed peppercorn, brandy, apple jelly, flour, cream, percent milk

milk, eggs, separated, butter, melted, vanilla, all-purpose flour, baking soda, baking powder, preserves or jam or jelly, whipping cream , whipped, powdered sugar