Bread Jelly
Ingredients
Directions
Prepare
Soak the bread crumbs in cold water for 6-8 hours.
Squeeze out all the water from the soaked crumbs.
Make the jelly
Place the pulp in fresh water and boil gently for 1.5 hours.
Rub the mixture through a fine sieve to create a smooth jelly.
Allow to cool; it will not keep long.
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
- Bread crumbs
- Starch from the bread thickens the water as it cooks, setting it into a jelly.
- Cold water
- Soaks the crumbs so they soften and break down, then provides the liquid that becomes the jelly.
The step that matters
Rub the mixture through a fine sieve. Pressing the softened, cooked crumbs through a fine sieve breaks down remaining lumps and produces a smooth texture; skipping or coarsening this step leaves a grainy jelly.
“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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