Legume Gelatine
Ingredients
Directions
Prepare
Soak the beans or peas overnight in water.
Cook and strain
Simmer the soaked beans or peas in the same water for 1 to 2 hours.
Strain the mixture, ensuring not to press the pulp through.
Add salt or other flavoring to taste.
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
- Beans or peas
- Its starch thickens the cooking liquid and helps it set as it cools.
The step that matters
Strain without pressing the pulp through. Pressing forces fine solid particles into the liquid, which makes the set gel cloudy and gritty instead of smooth and clear.
“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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