Jellies
Ingredients
Directions
Soak the gelatin in cold water for about 5 minutes.
Heat the water in a saucepan until warm, then add the soaked gelatin.
Stir until the gelatin is completely dissolved.
Add sugar and flavoring if desired, mixing well.
Pour the mixture 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
- Forms the gel structure that sets the liquid into a firm, wobbly jelly when cooled.
- Water
- Dissolves the gelatin and makes up the bulk of the jelly, with the amount setting its firmness.
The step that matters
Dissolving the gelatin completely. Undissolved gelatin granules will not set evenly and leave gritty or cloudy spots. Gentle warming and stirring until no granules remain lets the protein chains spread through the liquid so they can form a uniform gel as it cools.
“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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