Jelly

Pineapple jelly from Erken 1914: canned pineapple squares layered in a mold with clarified wine jelly of pineapple juice, sugar, lemon and white wine.

Clarified orange jelly from Erken 1914: oranges, sugar and gelatin clarified with egg white and eggshell, with sherry and lemon, set in a glass bowl.

Layered orange jelly from Erken 1914: homemade fruit wine jelly, clarified with egg white, poured in layers over orange segments with candied peel.

Apricots in jelly from Erken's Big Cookbook (1949): tinned apricots set in clear jelly made with gelatine and egg white. Serves 10, made the day before.

Berry and fruit jelly from Erken's Big Cookbook (1949): clear jelly with fruit and a layer of berry cream, set for 4 to 5 hours and turned out with berries.

Banana jelly from Erken’s Stor kokebok (1949): a banana and lemon jelly made like strawberry jelly, decorated with banana slices and whipped cream.

Everyday jelly from Erken 1914: a simple unclarified jelly of wine or juice with sugar, vanilla and gelatin, set in a mold and served with cream.

Everyday jelly II from Erken’s Stor kokebok (1949): a simple jelly of wine or juice, water and gelatine with vanilla, served with cream or custard.

Molded strawberry jelly from Erken 1914: a mold lined with lemon jelly and whole berries, filled with clarified strawberry jelly and sherry.

Rhubarb jelly with bananas from Erken 1914: a layered molded dessert of rhubarb jelly and banana cream with whipped cream and gelatin in a wetted mold.

Red wine jelly from Erken 1914: clarified jelly of red wine, cherry juice and lemon with sugar and gelatin, set in a mold and served with cream sauce.

Clarified berry jelly from Erken 1914: berry cordial, sugar and gelatin clarified with egg white and eggshell, set in a mold, with vanilla sauce.

Erken's classic lemon jelly (1914): water, lemon, sugar and gelatin clarified with egg white and eggshell, mixed with white or gooseberry wine.

Clarified wine jelly from Erken 1914: gelatin boiled with lemon, sugar, white wine and sherry, clarified with egg white and set in a mold.

Wine jelly with gold leaf from Erken 1914: clarified jelly of white wine and sherry, gold leaf whisked in as it begins to set. Served with egg custard.