Jellied Soup
Ingredients
Directions
Stiffen the clear soup with a little gelatine.
Chill until firm enough to hold the outline of a spoon.
Serve 2 large tablespoons in a cup.
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
- Gelatine
- Sets the clear soup into a firm, wobbly jelly that holds its shape.
- Clear soup
- Provides the main liquid and flavour that the gelatine sets.
The step that matters
Chill until firm enough to hold the outline of a spoon. Gelatine sets only as the liquid cools and its proteins form a network. If chilled too briefly, the soup stays runny; if the gelatine is too heavy, the jelly turns rubbery. Checking the spoon test confirms the set before serving.
“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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