Historic Hartshorn Jelly Recipe from Jane Austen’s Novel Sense and Sensibility
Hartshorn jelly is a traditional dish that dates back to the 18th century, famously referenced in Jane Austen’s novel ‘Sense and Sensibility’. This unique jelly is made using hartshorn, which is derived from the horns of deer, and is known for its gelatinous texture and delicate flavor.
The recipe is straightforward and showcases historical cooking methods. It can be served as a dessert or a light refreshment, often enjoyed with fruit or cream.
Classic Hartshorn Jelly Recipe
This historic jelly is made by simmering hartshorn shavings with water and sugar until it thickens, then straining and cooling it to set. The preparation time is about 30 minutes, but it requires several hours to chill and set properly.
Ingredients
- 1/2 cup hartshorn shavings
- 4 cups water
- 1 cup sugar
- Juice of 1 lemon
- Fruit or cream for serving (optional)
Instructions
- Prepare the Hartshorn: In a pot, combine the hartshorn shavings and water. Bring to a boil over medium heat, stirring occasionally.
- Simmer: Reduce the heat and let it simmer for about 20 minutes until the mixture thickens.
- Strain: Remove from heat and strain the liquid through a fine sieve to remove the shavings.
- Sweeten: Stir in the sugar and lemon juice until dissolved.
- Set the Jelly: Pour the mixture into a mold or dish and refrigerate for several hours until fully set.
- Serve: Once set, cut into pieces and serve with fruit or cream if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 90kcal
- Fat: 0g
- Protein: 0g
- Carbohydrates: 23g
