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Hippocras Jelly- Round 1

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Seamus sent me an article ( https://eatshistory.com/eating-like-king-henry-viii-jelly-hippocras-recipe/ ) for Hippocras Jelly, which in itself was a huge breakthrough. It's been surprisingly difficult for me to find uses of gelatin in SCA period that are sweet. Nearly everything I had found to this point talks about gelatin and aspic being used in savory dishes, and the sweet uses crop up right at the end or after period. So having 'hippocras jelly' as a search term has given me some solid variations to try on this base recipe.  After reading the article and looking at the specific ingredient set, I did a little more searching and found some other articles and videos. This video ( https://www.youtube.com/watch?v=M9XKaBSCwWA ) has some great historical context and references, as well as a recipe. The payload really showed up here though ( https://rarecooking.com/2018/12/10/hippocras-or-spiced-wine/ ) in terms of just making Hippocras on its own.  So after considering all the...
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An Intro and Sweet Cubes of Jellied Milk

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Hi there! I'm Aelis de la Rose, Apprentice to Seamus O'Caellaigh (OL, OP, OS). I have been making bougie jello and pudding shots since around 2008. Oh, but not your average frat house jello shot with bottom-shelf vodka and back-of-the-drawer jello, oh no. Around here we do *Fancy*.  I've also been in the SCA since 2000, and met Seamus in...2010ish? I'm not sure what year, it's been a long time. I am a voice herald and a bard and I teach and coordinate things, and more recently have become Seamus' Apprentice (student in historical Arts and Sciences). My focus is in two closely-related areas: researching and replicating boozy desserts in history, and combining non-alcoholic historical desserts with modern recipes and techniques to remake them as historical desserts with a modern, often boozy, twist.  Before I started getting into the historical side of the shot and dessert making, I had an excel spreadsheet and some word documents to keep track of my jello, jelly,...
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