Hartshorn Jelly
Ingredients
Directions
Simmer hartshorn shavings in water until reduced to 1 quart.
Strain the mixture.
Boil the strained liquid.
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
- Contain the gelatin that sets the liquid into a jelly as it cools.
The step that matters
Simmer until reduced to 1 quart. Hartshorn releases its gelling compounds slowly during simmering, and the liquid must reduce to the right volume so the concentration is strong enough to set firmly when cooled.
“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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