169 jelly yolk 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 )

unbaked pie shell, egg whites, egg yolks, strawberry jelly, butter, sugar, lemon juice

active dry yeast, warm water (110o to 115o), warm 2% milk (110o to 115o), butter, softened, sugar, divided, egg yolks, salt, king arthur unbleached all-purpose flour, jelly or jam, egg white, lightly beaten, oil for deep-fat frying

butter, softened, granulated sugar, egg yolks, vanilla extract, all-purpose flour, salt, powdered sugar, heavy whipping cream, assorted jelly beans, powdered sugar

egg yolks, granulated sugar, lemon juice, grated lemon zest, egg whites, cake flour, salt, baking soda, melted butter

sugar, salt , pinch, egg yolks, flour, baking powder, water

egg yolks, sugar, vanilla, egg whites, sugar, cake flour, salt, baking power

heavy cream, at room temperature, whole milk, at room temperature, sugar , plus, sugar, eggs, egg yolks, vanilla extract, raspberry-filled glazed doughnuts, butter, for greasing pan

egg yolks, water, sugar, vanilla, flour, baking powder, salt, egg whites, beaten , stiff

slightly warm water or 1 1/4 cups slightly warm milk, yeast, sugar, salt, canola oil, egg yolks, egg, vanilla, lemon extract, unbleached all-purpose flour (or half all-purpose and half bread flour), fine sugar (for coating donuts) or sugar (for coating donuts), raspberry jelly (optional) or 1 1/2 cups raspberry jam (optional) or 1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional), oil, shortening (three parts oil and 1 part melted for frying, to fill up a good two-thirds of fryer)

active dry yeast, warm milk (110o to 115o), king arthur unbleached all-purpose flour, divided, egg yolks, egg, sugar, salt, grated lemon peel, vanilla extract, butter, melted, oil for deep-fat frying, red jelly of your choice, sugar

butter (softened ), sugar, flour (minus 1 tbsp if you are not down south), egg yolks, salt, vanilla, jelly or preserves or peanut butter

active dry yeast, sugar, lukewarm water, milk, quarter-lb sticks) unsalted butter, melted, sugar, flour, salt, egg plus 2 yolks, lightly beaten together, grated lemon peel, twelve-oz jar apricot jam, granulated sugar

granulated sugar, cornstarch, salt, cold water, egg yolks, margarine, melted, lemons , rind of, grated, lemon juice, room temperature

white cheddar cheese or extra-sharp cheddar cheese, shredded, shredded parmesan cheese (2 oz.), butter, softened, egg yolk, all-purpose flour, egg white, water, chopped pecans, green and/or red jalapeno jelly or pomegranate jelly

butter, softened, brown sugar, baking powder, egg yolks, vanilla, yellow cornmeal, all-purpose flour, red jalapeno jelly , and or 1/4 cup green jalapeno jelly

flour, flour, sugar, egg yolks, butter, softened, butter, softened, grated fresh lemon peel, firm ripe plums , cut lengthwise in half and pitted, red currant jelly or 1/2 cup black currant jelly

sharp white cheddar shredded, butter softened, fresh grated parmesan, egg yolk, all-purpose flour, ground red pepper, salt, toasted pecan halves finely ground, jalapeno pepper jelly