Agar Agar Jellt
Ingredients
Directions
Dissolve ¼ ounce of agar agar in 1 quart of water.
Bring the mixture to a boil, stirring until fully dissolved.
Pour into molds and let it set in the refrigerator until firm.
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
- Agar agar
- Gelling agent that sets the water into a firm, sliceable jelly as it cools.
- Water
- Forms the liquid body of the jelly that the agar agar sets.
The step that matters
Bring the mixture to a boil, stirring until fully dissolved. Agar only dissolves fully at a rolling boil. If it is undissolved when poured, granules stay in the jelly and it sets unevenly or weakly.
“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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