| 单词 | gelly |
| 例句 | They are too high a meat that way, they run to gelly. Beaumont & Fletcher's Works (3 of 10): The Loyal Subject 2012-03-26T02:00:33.817Z Sometimes she mingles a few pippins with the Johns to make the gelly. The Old English Herbals When it appears like gelly, on becoming cold, it is done. A Treatise on Domestic Economy For the Use of Young Ladies at Home and at School Gerard says "the gelly of the Elder, otherwise called Jew's ear, taketh away inflammations of the mouth and throat if they be washed therewith, and doth in like Manner help the uvula." Herbal Simples Approved for Modern Uses of Cure The less broth remains, the better is the Potage, were it but a Porrenger full, so that it would be stiff gelly when it is cold. The Closet of Sir Kenelm Digby Knight Opened You must boil the Oranges in two or three waters before you boil it in the gelly. A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. Boil them with a quick fire, till they be enough, and the liquor do gelly, and that you see the Apples look very clear, and as though they were transparent. The Closet of Sir Kenelm Digby Knight Opened Then take the whites of Eggs six or eight, beaten very well, with three or four spoonfuls of Rose-water, and put into the gelly. The Closet of Sir Kenelm Digby Knight Opened And if the weather be hot, you need not put in so much wine; for it will not then be so apt to gelly as in cold weather. The Closet of Sir Kenelm Digby Knight Opened Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly. The Closet of Sir Kenelm Digby Knight Opened When it was cold, it was store of firm clear red gelly, environing in great quantity the quarters, that were also very tender and well penetrated with the Sugar. The Closet of Sir Kenelm Digby Knight Opened Then more pieces, then more gelly, &c. all having stood a while to cool a little. The Closet of Sir Kenelm Digby Knight Opened Take three pound of it, and one pound of fine Sugar, and boil them up to a gelly, with a moderate fire, so that they boil every where, but not violently. The Closet of Sir Kenelm Digby Knight Opened They may require near an hours boiling to come to a gelly. The Closet of Sir Kenelm Digby Knight Opened Let this boil three hours until it be almost a gelly, and stir it often, least it burn. The Closet of Sir Kenelm Digby Knight Opened Boil them, till they be all Mash, and that the water hath drawn the Mucilage out of them, and thatPage 251 the decoction will be a gelly, when it is cold. The Closet of Sir Kenelm Digby Knight Opened Then to every pint of Liquor put a pound of Sugar, and boil it up to a gelly, skimming it well, as the scum riseth, and you will have a pure gelly. The Closet of Sir Kenelm Digby Knight Opened Boil no Salt in it at first, for that will make the gelly black. The Closet of Sir Kenelm Digby Knight Opened I found by this making, that the juyce of Quinces is not so good to make gelly. The Closet of Sir Kenelm Digby Knight Opened If you will have much gelly, two Pippins finely pared and whole, will be enough; you may put in more, if you will have a greater proportion of substance to the gelly. The Closet of Sir Kenelm Digby Knight Opened I conceive, it would be a grateful sweetmeat to mingle a good quantity of good gelly with the Marmulate, when it is ready to put into pots. The Closet of Sir Kenelm Digby Knight Opened Boil them together a little while, till it be well scummed, and enough to become gelly. The Closet of Sir Kenelm Digby Knight Opened |
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