47374 dian hot currant jelly Recipes
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in the past , jellies and creams were often the crowning ... and6 Morein 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 )10 min, 7 ingredients
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golden raisins, dried currants and19 Moregolden raisins, dried currants, warm orange juice (120o to 130o), all-purpose flour (about 4 1/4 cups), divided, whole-grain pastry flour (about 1 cup), salt, grated lemon rind, grated orange rind, ground cinnamon, grated whole nutmeg, quick-rise yeast (about 2 1/4 tsp), warm fat-free milk (120o to 130o), honey, unsalted butter, melted, eggs, lightly beaten, water, egg white, powdered sugar, reduced-fat milk, fresh lemon juice21 ingredients
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active dry yeast, warm water (110o to 115o) and14 Moreactive dry yeast, warm water (110o to 115o), warm 2% milk (110o to 115o), sugar, shortening, eggs, salt, ground cinnamon, ground allspice, king arthur unbleached all-purpose flour, dried currants, egg white, lightly beaten, sugar, vanilla extract, milk55 min, 16 ingredients
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active dry yeast, warm water (110o to 115o) and18 Moreactive dry yeast, warm water (110o to 115o), warm milk (110o to 115o), sugar, butter, melted, salt, ground cinnamon, ground nutmeg, egg, egg yolk, king arthur unbleached all-purpose flour, dried currants or raisins, chopped mixed candied peel, sugar, water, sugar, water50 min, 20 ingredients
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red sweet peppers or 1 1/2 cups green sweet peppers, seed... and5 Morered sweet peppers or 1 1/2 cups green sweet peppers, seeded,veins removed, jalapeno, seeded ,veins removed, white vinegar, liquid pectin, drop red food coloring or 1 drop green food coloring (optional), sugar25 min, 6 ingredients
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sweet potatoes, peeled and cut into 1-inch cubes, sugar and11 Moresweet potatoes, peeled and cut into 1-inch cubes, sugar, vegetable oil, kosher salt, red pepper flakes, thick bacon, chopped, red onion , slivered, apple jelly, apple cider vinegar, pecans, toasted and chopped, fresh lime juice, scallions, thinly sliced, salt , to taste40 min, 13 ingredients
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Hot Cross Bunsscant tbsp or 1 (1/4-oz) package active dry yeast and17 Morescant tbsp or 1 (1/4-oz) package active dry yeast, warm water (about 110 degrees ), warm milk (about 110 degrees ), soft unsalted butter, light brown or raw sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, ground white pepper, unbleached flour, currants, candied lemon peel or candied citron, milk, granulated sugar, sugar, lemon juice, heavy cream2 hour 50 min, 18 ingredients
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Hot Cross Bunsmilk, yeast, sugar, salt, butter, melted and cooled and5 Moremilk, yeast, sugar, salt, butter, melted and cooled, cinnamon, nutmeg, eggs, flour, currants or raisins22 min, 10 ingredients
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Hot Cross Bunsmilk, butter, sugar, eggs, instant yeast, lukewarm water and9 Moremilk, butter, sugar, eggs, instant yeast, lukewarm water, flour, cinnamon, nutmeg, currants, vegetable oil, egg white, milk, icing sugar40 min, 15 ingredients
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Hot Cross Bunscake flour, salt, mixed spice, cinnamon and8 Morecake flour, salt, mixed spice, cinnamon, ground ginger (optional), butter, dried yeast, golden brown sugar, warm milk, eggs, mixed fruit (candied peel, currants, sultanas or just seedless raisins), zest of 1 orange12 ingredients
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Jelly Christmas Eyesbutter, sugar, egg, lemon juice, lemon zest grated and4 Morebutter, sugar, egg, lemon juice, lemon zest grated, flour , all-purpose, almonds ground , or walnuts, x red raspberry jelly or strawberry jelly, x sugar12 min, 9 ingredients
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Hot Cross Bunswater -- lukewarm, granulated sugar and18 Morewater -- lukewarm, granulated sugar, packageactive dry yeast, all-purpose flour, cinnamon, nutmeg, salt, milk -- warm, butter -- melted, egg, egg yolk, currants, mixed candied peel -- chopped, glaze :......, granulated sugar, water, icing ..........., icing sugar, water2 hour , 20 ingredients
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Hot Cross Bunsall-purpose flour, divided, sugar, rapid-rise yeast, salt and12 Moreall-purpose flour, divided, sugar, rapid-rise yeast, salt, ground nutmeg, ground cinnamon, milk, water, unsalted butter, cut up, eggs, vegetable cooking spray, currants, golden raisins, all-purpose flour, egg white, lightly beaten, hint of lemon icing55 min, 16 ingredients
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Jellied Chicken Bouillongelatin, cold water, hot chicken stock, salt , to taste and1 Moregelatin, cold water, hot chicken stock, salt , to taste, fresh parsley, minced10 min, 5 ingredients
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