Gelatin.
Ingredients
Directions
Make the gelatin
Soak the gelatin in cold water for 3 hours.
Dissolve the soaked gelatin in boiling water while stirring.
Set and use
Cool to form a jelly.
For a quicker method, soak 1 inch square gelatin in cold water for 3 hours, then dissolve in boiling water.
Add 1-2 teaspoons of gelatin to each bottle of milk food to prevent large curds.
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
- Plate gelatin
- Forms the network that sets the liquid into a jelly as it cools.
- Boiling water
- Dissolves the gelatin so it can spread evenly through the liquid before setting.
The step that matters
Dissolving the soaked gelatin in boiling water while stirring. Gelatin must fully dissolve to set evenly. Undissolved pieces or lumps stay firm and leave an uneven jelly, so keep stirring until no granules or clumps remain.
“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.
More gelatin recipes
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.