Bread Jelly
Ingredients
Directions
Soak the bread
Soak the bread crumbs in cold water for 6-8 hours.
Squeeze out all the water.
Cook and strain
Place the pulp in fresh water and boil gently for 1.5 hours.
Rub the mixture through a fine sieve.
Set
Let it cool to form a smooth jelly.
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
- Their starch thickens into a jelly as the crumbs cook and then cool.
The step that matters
Rub the mixture through a fine sieve. Pressing the cooked pulp through a fine sieve removes lumps and fibrous bits, so the cooled jelly sets smooth rather than grainy.
“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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