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Jelly with a Gelatine Base

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. one oz. of strong gelatine
  2. a quart of water
  3. one-half lb. of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Dissolve one oz.
  2. of strong gelatine in a quart of water.
  3. Add one-half lb.
  4. of sugar, one-sixth oz.
  5. of coriander, and the zest and juice of half a lemon and of a whole orange;
  6. boil, and then let the preparation stand for ten minutes away from the fire.
  7. Whisk one and a half egg-whites in a very clean saucepan, together with a port wine-glassful of white wine, and pour the cleared syrup, little by little, over the egg-whites, whisking briskly the while.
  8. Set the saucepan on the fire, and continue whisking until the boil is reached;
  9. then move the utensil to a corner of the stove, and keep the jelly only just simmering for one-quarter of an hour.
  10. At the end of that time the clarification is completed;
  11. strain the jelly through a woollen bag, placed over a very clean bowl, and, if the jelly is turbid after the first time of straining, strain it again and again until it becomes quite clear.
  12. Let it almost cool before adding any flavour.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Grater
  • Sieve
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.