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Thick or muddy jelly

Translation of a 16th century Italian Recipe into English by Shannon Wanty

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p100r A fare gelatia torbida per piatelli dieci. (To make thick or muddy jelly for ten little plates.)

Take a beaker of white wine, and that which is sweetest will be best, and take six calves' feet, or pork, or wethers', well washed, and whole, and put them to boil in the wine a good hour, and when they will be cooked, life out the meat, and into this mixture put a pound and a half of coarse sugar, an ounce and a half of cinnamon, an ounce and a half of pepper, half an ounce of cloves, an eighth [of an ounce] of saffron, half an ounce of ginger, a quarter [of an ounce] of mace, and a good beaker of strong vinegar, then leave these things to boil a while, then put in the scoop to strain, then have your prepared white plates, putting in them the layer of flesh, or of feet of capon, or pheasant, or partridge, or feet , ears, or snouts of pork cut into pieces, and bay leaves. Then pour over the gelly  while it is still hot, then put in an outdoor space, until it is ready, and when it is set, put with the boiling a little salt.