Gloucester Jelly
Ingredients
Directions
Make the jelly
Combine hartshorn shavings, pearl barley, sago, and candied eringo root in a pot.
Add water and bring to a boil.
Reduce heat and simmer until the mixture is reduced to 1 quart.
Serve
Serve 1 teacup warmed in wine, milk, broth, or water, as desired.
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
- Hartshorn shavings
- Provide the gelling agent that sets the liquid into a jelly as it cools.
- Pearl barley
- Adds body and thickness to the liquid as it simmers.
- Sago
- Adds starch that helps thicken the mixture as it reduces.
- Candied eringo root
- Adds sweetness and flavour to the finished jelly.
The step that matters
Simmer until reduced to 1 quart. Reducing the liquid concentrates the gelling agent and starches, so the jelly sets firm rather than loose. Stopping too early leaves it too thin to set.
“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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