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)
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.
Mix the liquid
Mix the wine or juice with the water, and season to taste with sugar and vanilla.
Dissolve the gelatin
Soak the gelatin in cold water, squeeze it out and dissolve it in 2 dl boiling water.
Combine
Pour the dissolved gelatin into the juice mixture while whisking.
Set and serve
Pour the mixture into a moistened mold and refrigerate until firm. Turn out and serve with cream or egg custard.
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").
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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