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Everyday Jelly

A simple unclarified jelly of wine or juice blended with water, sugar to taste and vanilla powder; 22 g gelatin is dissolved in 2 dl boiling water and whisked in. Set in a moistened mold and served with cream or egg custard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 494 (falt i det fri)

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About the dish

The simple, unclarified everyday jelly: no egg whites, no straining through cloth, just juice or wine, water, sugar and gelatin. Erken places it among the fine party jellies as an inexpensive and quick alternative.

How to make it

  1. 1

    Mix the liquid

    Mix the wine or juice with the water, and season to taste with sugar and vanilla.

  2. 2

    Dissolve the gelatin

    Soak the gelatin in cold water, squeeze it out and dissolve it in 2 dl boiling water.

  3. 3

    Combine

    Pour the dissolved gelatin into the juice mixture while whisking.

  4. 4

    Set and serve

    Pour the mixture into a moistened mold and refrigerate until firm. Turn out and serve with cream or egg custard.

Changes from the original

The OCR gave unclear fractions for the liquid amounts; interpreted as ¼ liter wine/juice and ¼ liter water. Units modernized (del. → dl). Vanilla powder can be replaced with 1 tsp vanilla sugar or a little vanilla extract. The amount of sugar is not given in the original ("to taste").

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 494) → 1949 (korrekturlest, s. 568)~94% av teksten endretfjernetlagt til
1/4 l. vin eller saft 1/4 l. vand 22 gr. gelatin Hverdagsgelé I Ingredienser: 1 teske vaniljepulver sukker. Vin eller saft og vand blandes sammen, tilsættes flaske vann 1 — vin sukker efter smak samt vaniljen. Gelatinen opløses i 2 del. 18 plater rød gelatin Fremgangsmåte: I det kokende vand vann opløses litt sukker og tilsættes saften under vispning. Haves den skylte, opbløtte gelatin; siles gjennem et sileklæde, og vinen has i. Fylles i vætet form vasen og serveres, naar serveres med vaniljesaus. Bør lages dagen før den er stiv, skal brukes. Eller: Til 1 l. blanding av saft og vann tas 12 plater gelatin og sukker efter smak. Saftblandingen gis et opkok med fløte eller eggekrem. sukker, skummes. Den skylte, utbløtte, opklippede gelatin has i; når denne er opløst, helles geléen i vasen. Vaniljesaus serveres til.

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Frequently asked questions

How long does it take for the jelly to set?
Allow around 5 hours in all – the mixture is poured into the mold and must stand in the refrigerator until completely firm before it is served.
Can I use juice instead of wine?
Yes, the recipe calls for 1/4 liter of wine or juice, blended with 1/4 liter of water. Sugar is added to taste.
How do I get the jelly out of the mold?
Use a moistened mold, as the original (Stor kokebok 1914, p. 494) directs – then the jelly releases more easily.
What is the jelly served with?
With cream or egg custard.

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