To Clear Jellies
Ingredients
Directions
Combine the crushed shell and egg white in a saucepan.
Whisk continuously with a large egg whisk until the mixture boils.
Stop whisking and let it boil for 5 minutes.
Strain the mixture through a jelly bag.
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
- Egg white
- Its proteins coagulate as they heat, trapping particles so the liquid clears.
The step that matters
Stop whisking once the mixture boils. Continuous whisking breaks up the protein network that is meant to form a raft, so stopping lets the egg white set and capture impurities for a clear result.
“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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