Oat Meal Jelly
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Bake and strain
Combine oat meal, water, and salt in a covered dish.
Bake until it thickens to a starchy appearance.
Strain through a sieve into a mold.
Serve
Serve with sweetened cream.
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
- Oat meal
- Starch that thickens with the water as it bakes, setting the jelly.
- Water
- Hydrates the oat starch so it can swell and form a gel as it heats.
The step that matters
Bake until it thickens to a starchy appearance. Oat starch gelatinizes as it heats in water and then sets on cooling. Underbaking leaves the mixture thin and unset, so it will not hold its shape in the mold.
“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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