Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 810
1/4 l. saft
3 gr. agar-agar
honning.
Fruktgelé lages med angitt mengde saft og agar-agar.
Fruit jelly
A jelly of ¼ litre fruit juice and 3 g agar-agar, sweetened with honey. From Erken's Big Cookbook (1949), p. 810.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 810 (falt i det fri)
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About the dish
The recipe is in the chapter on invalid cookery, right after the daily diet for the Gerson regimen, where honey is used as the sweetener.
How to make it
- 1
Boil the juice
Stir the agar-agar into the juice and bring to the boil until the agar-agar has dissolved.
- 2
Sweeten
Sweeten with honey to taste.
- 3
Set
Pour the jelly into a mould or glasses and let it set.
Changes from the original
Quantities are unchanged. The text says only that the jelly is made with the stated amount of juice and agar-agar; the method of boiling the agar-agar is interpreted from how agar-agar is usually used. The recipe is counted as two servings.
Time machine – what changed?
1949 (proofread, p. 810) → Modernised~94% of the text changedremovedadded
Note on Modernised
Mengder er uendret. Teksten sier bare at geléen lages med angitt mengde saft og agar-agar; fremgangsmåten med å koke opp agar-agaren er tolket etter hvordan agar-agar vanligvis brukes. Oppskriften er regnet som to porsjoner.
Community interpretations
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Frequently asked questions
- What is agar-agar?
- A plant-based setting agent made from seaweed, used instead of gelatine.
- What is the jelly sweetened with?
- With honey.
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