Jellied Soup
Ingredients
Directions
Make the jelly
Dissolve the gelatine in a small amount of warm clear soup.
Mix the dissolved gelatine into the remaining clear soup.
Chill the mixture until it is firm enough to hold the outline of a spoon.
Serve
Serve 2 large tablespoons in a cup.
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
- Gelatine
- Sets the clear soup into a firm, wobbly jelly when chilled.
- Clear soup
- Forms the bulk of the dish and provides all of its flavour.
The step that matters
Dissolve the gelatine in warm soup. Gelatine must be fully dissolved before it is mixed into the rest of the soup, or it can form lumps and set unevenly. Warm liquid helps it dissolve, and the mixture should be stirred until no granules remain.
“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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