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Dessert

Rye Gelatine

A simple rye bread gelatin made by toasting pumpernickel, soaking in bran and boiling water, flavored with cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rye Gelatine

Ingredients

Directions

  1. Toast the pumpernickel slices until thoroughly brown.

  2. Soak the toasted pumpernickel in bran and boiling water.

  3. Add a stick of cinnamon for flavor.

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

Pumpernickel
Toasted rye bread provides a deep, roasted, malty flavor to the dish.
Bran
Adds earthy body and fiber-rich texture to the soaking liquid.

“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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