Jelly of bananas, sugar, lemon and gelatine prepared like strawberry jelly, with banana slices in the mould and decoration of bananas and whipped cream. From Erken’s Stor kokebok (1949), p. 570.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 570 (falt i det fri)
The banana jelly is a variant of the book’s strawberry jelly, and is decorated with bananas, including a handle of bananas over the mould.
Make the jelly
Make the jelly as for strawberry jelly: prepare it from the bananas, sugar, lemon juice, egg whites, eggshells, water, lemon jelly and gelatine in the same way as in the book’s recipe for strawberry jelly.
Decorate the mould
Decorate the mould with cut-out banana slices instead of strawberries.
Decorate and serve
Decorate round the mould with bananas, make a handle of bananas over the mould and decorate with whipped cream.
The text refers to strawberry jelly, which is not reproduced here, so the method is only described by reference. «¾ l.» is converted to 7.5 dl. The number of servings is estimated.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Teksten henviser til jordbærgelé, som ikke er gjengitt her, så metoden er kun omtalt. «¾ l.» er omregnet til 7,5 dl. Porsjonstall er anslått.
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