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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. 1

    Boil the juice

    Stir the agar-agar into the juice and bring to the boil until the agar-agar has dissolved.

  2. 2

    Sweeten

    Sweeten with honey to taste.

  3. 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.

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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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