Hartshorn Jelly
Ingredients
Directions
In a large pot, bring 2½ quarts of water to a boil.
Add ½ pound of hartshorn shavings and stir continuously.
Reduce the mixture until it is less than half its original volume.
Proceed with the stock as you would for other jellies.
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
- Hartshorn is the gelling agent; as it dissolves and cools, it sets the liquid into a firm jelly.
- Water
- Water is the solvent that dissolves the hartshorn and, after reduction, forms the body of the jelly.
The step that matters
Reduce the mixture until it is less than half its original volume. Boiling off water concentrates the dissolved gelling agent. If too much liquid remains, the jelly may not set firmly. Stirring while the shavings dissolve helps prevent them from scorching on the bottom of the pot.
“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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