Hartshorn Jelly
Ingredients
Directions
Boil the hartshorn shavings in 4 cups of water until reduced to 2 cups.
Strain the mixture to remove solids.
Sweeten with sugar to taste.
Allow to cool until it gelatinizes.
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
- Hartshorn shavings
- Provide gelatin-like proteins that set the liquid into a firm jelly as it cools.
The step that matters
Boil until reduced to 2 cups. Boiling concentrates the dissolved gelling compounds from the hartshorn. If the liquid is reduced too little, the jelly may stay too soft to set firmly when cooled.
“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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