Hartshorn Drink
Ingredients
Directions
Boil burnt horns, gum arabic, and water together until reduced to 2 pints.
Strain the mixture.
Sweeten to taste before serving.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Burnt horns
- Provides the gelling body that gives the drink its characteristic thickness.
- Gum arabic
- Adds body and a smooth mouthfeel to the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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