Bread Jelly
Ingredients
Directions
Prepare
Cut the French roll into slices.
Toast the slices on both sides.
Make the jelly
Boil the toasted slices in 1 quart of water until it forms a jelly, adding more water if needed.
Strain the mixture and add flavoring as desired.
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
- French roll
- Starch from the bread thickens the water into a soft, jelly-like mass as it breaks down.
- Water
- Hydrates the bread so its starch swells and gels into a jelly when boiled.
The step that matters
Boiling the toasted bread until it forms a jelly. Boiling must go long enough for the bread starch to break down and thicken the liquid, but adding water as needed keeps the mixture from drying out and scorching before it gels.
“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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