Gelatine From Bones, Without Acid
Ingredients
Directions
Prepare the bones
Fill the digester three-fourths with broken bones and water.
Skim off the fat after cooking.
Pump the liquid through a sieve into a boiler.
Clarify with egg
Beat the eggs.
Mix the beaten eggs with 6 quarts of cold spring water.
When the liquid boils, sprinkle a quart of the egg mixture over it.
Skim off the scum.
Repeat until all the egg mixture is used.
Cover the boiler and let it settle for 2 hours.
Draw off the clear liquid.
Reduce
Reduce the gelatin by evaporation without coloring.
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
- Bones
- Release collagen that dissolves into gelatin during long cooking.
- Eggs
- Egg whites collect impurities as they coagulate, clarifying the liquid.
The step that matters
Adding the egg mixture to the boiling liquid. Egg whites must be stirred in and then left to coagulate so they trap cloudy particles and scum. Adding it too early or too late, or letting the liquid boil too hard afterward, can leave the gelatin cloudy or colored.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.