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
- Breaks down in water to release starch, which thickens the liquid into a jelly.
- Water
- Dissolves the bread's starch and carries its flavor, forming the jelly as it simmers.
The step that matters
Boiling until it forms a jelly. Starch from the bread must be cooked long enough to swell and gel the liquid. Stopping too early leaves a thin broth, while overcooking can make it pasty. Adding water as needed keeps the texture even.
“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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