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Dessert

Bran Jelly

A gelatinous dish made from bran, water, and salt, boiled and set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bran Jelly

Ingredients

Directions

Prepare

  1. Cover the bran with cold water and let it settle.

  2. Pour off all the water.

  3. Add the boiling water and stir well.

Cook and strain

  1. Place on the stove and boil slowly for 2 hours.

  2. Strain the mixture.

  3. Return it to the fire and bring to a boil.

Set

  1. Add the salt.

  2. Pour into a mold.

Recipe from a historical cookbook (Internet Archive).

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

Bran
Its starches and fibres thicken into a firm, spoonable body as the mixture simmers and cools.
Boiling water
Hydrates the bran and draws out its thickening compounds during the long simmer.

The step that matters

Boil slowly for 2 hours. A long, gentle simmer gives the bran time to release its starches and fibres, which thicken the liquid. Boiling too hard can scorch the bran on the bottom of the pan, while too short a simmer leaves the mixture thin and unable to set firmly.

“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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