A simple jelly of wine or juice, water, sugar, vanilla and gelatine, set in a mould and served with cream or custard. From Erken’s Stor kokebok (1949), p. 568.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 568 (falt i det fri)
As the name says, this is a plain everyday jelly without decoration, made of juice or wine.
Mix the liquid
Mix the wine or juice and water. Add sugar to taste and the vanilla.
Dissolve the gelatine
Dissolve the gelatine in the usual way (soak in cold water and melt it in heat) and add the juice while whisking.
Set
Pour into a dampened mould and leave to set.
Serve
Serve when set, with cream or custard.
«¾ l.» and «¼ l.» are converted to dl. «As usual» is briefly explained (soaked and dissolved in heat).
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
«¾ l.» og «¼ l.» er omregnet til dl. «Som vanlig» er forklart kort (utbløtt og løst opp i varme).
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
