Jellied Broth--Dark
Ingredients
Directions
Make the jelly
Dissolve ¼ oz gelatin in 1 cup water.
Add 1 qt dark stock, uncleared.
Mold and serve
Mold in small cups.
Serve in soup plates or on small plates, surrounded with soup crackers and halves of nuts with fringed celery.
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. See the original page.
Explore the science
What each ingredient does
- Gelatin (in the method)
- Sets the liquid into a firm, sliceable jelly once chilled.
- Dark stock (in the method)
- Provides the main flavor and liquid that the gelatin sets.
The step that matters
Add 1 qt dark stock, uncleared.. Gelatin only sets properly when it is fully dissolved before the stock is added, so stir until no granules remain. Stock should be cool enough not to melt or weaken the set, and unclarified stock may look cloudy but still sets.
“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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