Hartshorn Jelly
Ingredients
Directions
Simmer hartshorn shavings in water until it reduces to 1 quart.
Strain the mixture and let it cool.
Remove the sediment from the bottom.
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
- Provides the gelling agent that sets the liquid into a firm gel as it cools.
The step that matters
Strain and remove the sediment. Hartshorn shavings leave insoluble residue that settles at the bottom. Straining while hot and then removing the sediment keeps the set gelatin clear and free of grit.
“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.