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Dessert

Jellies

A layered gelatin dessert made with fruit or egg, set in a mould.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Jellies

Jellies

Ingredients

Directions

Layer the jelly

  1. Soak gelatine in water as per packet instructions.

  2. Pour a small amount of prepared gelatine into a jelly mould and let it set.

  3. Add pieces of fruit or egg, then pour in more gelatine to set again.

  4. Repeat layering until the mould is full, ensuring the top layer is at the bottom.

Unmould

  1. To unmould, dip the jelly mould in hot water briefly, then invert.

Recipe from a historical cookbook (Internet Archive).

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
Its protein network traps the liquid and sets it into a firm, sliceable jelly.

The step that matters

Dipping the mould to unmould. A brief dip in hot water warms only the outer layer of the set gelatine, loosening it from the mould so it slides out. Longer heating melts the surface and can distort or soften the 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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