nto four
several pipkins, as will contain five pints a piece each pipkin, put
a little saffron into one of them, into another cutchenele beaten
with allum, into another turnsole, and the other his own natural
white; also to every pipkin a quart of white-wine, and the juyce of
two lemons. Then also to the white jelly one race of ginger pare'd
and slic't & three blades of large mace, to the red jelly 2 nutmegs,
as much in quantity of cinamon as nutmegs, also as much ginger; to
the turnsole put also the same quantity, with a few whole cloves;
then to the amber or yellow color, the same spices and quantity.
Then have eighteen whites of eggs, & beat them with six pound of
double refined sugar, beaten small and stirred together in a great
tray or bason with a rouling pin divide it into four parts in the
four pipkins & stir it to your jelly broth, spice, & wine, being
well mixed together with a little musk & ambergriese. Then have new
bags, wash them first in warm water, and then in cold, wring them
dry, and being ready strung with packthread on sticks, hang them on
a spit by the fire from any dust, and set new earthen pans under
them being well seasoned with boiling liquor.

Then again set on your jelly on a fine charcoal fire, and let it
stew softly the space of almost an hour, then make it boil up a
little, and take it off, being somewhat cold run it through the bag
twice or thrice, or but once if it be very clear; and into the bags
of colors put in a sprig of rosemary, keep it for your use in those
pans, dish it as you see good, or cast it into what mould you
please; as for example these.

_Scollop shells, Cockle shells, Egg shells, half Lemon,
or Lemon-peel, Wilks, or Winkle shells, Muscle shells,
or moulded out of a butter-squirt._

Or serve it on a great dish and plate, one quarter of white, another
of red, another of yellow, the fourth of another colour, & about the
sides of the dish oranges in quarters of jelly, in the middle whole
lemon full of jelly finely carved, or cast out of a wooden or tin
mould, or run into little round glasses four or five in a dish, on
silver trencher plates, or glass trencher plates.

_The quantities for a quart of Jelly Broth
for the true making of it._

A quart of white-wine, a pound and a half of sugar, eggs, two
nutmegs, or mace, two races of ginger, as much cinamon, two grains
of musk and ambergriese, calves feet, or a knuckle of veal.

Sometimes for variety, in