Jellies
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Soak the gelatine in cold water for 5 minutes.
Heat the water in a saucepan until just boiling.
Remove from heat and stir in the soaked gelatine until fully dissolved. Add sugar if desired and mix well.
Pour into a mold and refrigerate until set, about 4 hours.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly gel as it cools.
- Water
- Forms the bulk of the jelly and sets the gel's firmness with the gelatine ratio.
The step that matters
Dissolving the gelatine fully. Gelatine must be completely dissolved in hot liquid and not allowed to boil, because boiling can weaken its setting power and undissolved granules leave grainy spots and weak patches in the set jelly.
“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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