Pie-plant Jelly
Ingredients
Directions
Make the jelly
Stew the pie-plant gently with an equal weight of sugar until it becomes a pulp.
Dissolve the gelatine in ½ cup of water over the fire.
Add the dissolved gelatine to the tender pie-plant and let it boil briefly.
Set and serve
Pour the mixture into a mold that has been wet with cold water and let it cool.
Serve with whipped cream or powdered sugar.
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
- Pie-plant
- Breaks down into a pulp that forms the body and tartness of the jelly.
- Granulated sugar
- Sweetens the jelly and adds bulk that helps it hold together.
- Gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
The step that matters
Add the dissolved gelatine to the tender pie-plant and let it boil briefly.. The gelatine must be fully dissolved and evenly mixed into the pulp so the jelly sets uniformly. Prolonged boiling can weaken gelatine's setting power, so only a brief boil is used.
“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.