Bread Jelly
Ingredients
Directions
Prepare the bread
Cut off the top of the loaf and slice the remaining part into thin slices.
Toast the slices until they are pale brown and very hard.
Make the jelly
Put the toasted bread into nearly 3 pints of water and boil gently until it sets.
Strain carefully without breaking the bread to avoid thick jelly.
Sweeten to taste.
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
- Two-penny loaf
- Its starch thickens the water into a jelly as the toasted bread simmers.
- Sugar
- Adds sweetness to balance the plain, mild flavour of the jelly.
The step that matters
Strain carefully without breaking the bread. Broken toast releases fine starchy particles that cloud the liquid and make the jelly thick and cloudy. Lifting the bread out whole keeps the liquid clear and smooth.
“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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