Haktshoen Jelly
Ingredients
Directions
Prepare
Boil 2½ quarts of water in a pot.
Add ½ pound of hartshorn shavings and stir.
Reduce and finish
Continue boiling until the mixture reduces to less than half.
Proceed with the stock as for other jellies.
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
- Hartshorn shavings
- Provide the gelling agent that sets the liquid into a firm jelly as it cools.
The step that matters
Reducing the mixture to less than half. Boiling evaporates water and concentrates the gelling agent. If the liquid is not reduced enough, the mixture has too little gelling material and the jelly may set soft or not at all.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.