Bread Jelly
Ingredients
Directions
Prepare the bread
Measure a quart of boiling water, and set it aside to cool.
Take one-third of a six-cent loaf of bread, slice it, pare off the crust, and toast the crumb to a light brown.
Make the jelly
Put the toasted bread into the boiled water, set it on hot coals in a covered pan, and boil gently until the liquid becomes a jelly (test by spoon).
Strain the mixture through a thin cloth, and set it aside for use.
Serve
When ready, warm a tea-cupful, sweeten with sugar, and add a little grated lemon peel.
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
- Bread
- Its starch thickens the boiled water into a jelly as it cooks and softens.
- Boiling water
- Acts as the liquid that the toasted bread soaks and gels in.
The step that matters
Boil gently until the liquid becomes a jelly. Boiling too hard or too long can break down the starch so the liquid stays thin or turns gluey. Testing by spoon shows when the starch has thickened enough to set as it cools.
“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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