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Strawberry Jelly (Molded)

Molded strawberry jelly from Erken 1914: sugar syrup steeps on crushed strawberries, the mold is lined with lemon jelly and garnished with whole berries, and the clarified strawberry jelly with sherry is poured in and sets. Served with vanilla sauce or strawberry sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 495 (falt i det fri)

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About the dish

One of Erken's most elaborate summer desserts: the mold is lined with clear lemon jelly and decorated with whole strawberries before being filled with clarified strawberry jelly. "Set on ice" is a reminder that chilling in 1914 was done with blocks of ice in an icebox or in the cellar.

How to make it

  1. 1

    Boil the syrup

    Boil 5 dl water and the sugar for 10 minutes and skim. Let the syrup go cold.

  2. 2

    Steep the strawberry juice

    Pour the cold syrup over 750 g cleaned, crushed strawberries. Cover and let stand for 30 minutes.

  3. 3

    Decorate the mold

    Coat the inside of a rinsed jelly mold with a thin layer of lemon jelly. Arrange the remaining whole berries as decoration and fix them with a little lemon jelly. Set in the cold.

  4. 4

    Dissolve the gelatin

    Put the soaked gelatin and the last 5 dl water in an enameled pot and heat until the gelatin has dissolved. Add the strawberry syrup and the lemon juice.

  5. 5

    Clarify the jelly

    When the mixture is cold again, add the egg whites and crushed eggshells. Whisk vigorously until it boils, and strain through a warm cloth until the jelly is clear. Stir in the sherry or rhubarb wine.

  6. 6

    Fill the mold

    When the jelly is cold and begins to set a little, pour it gently into the decorated mold.

  7. 7

    Set and serve

    Set the mold on ice or in the cold until the jelly is completely firm, at least 5 hours. Turn out onto a platter and serve with vanilla sauce or strawberry sauce.

Changes from the original

Measurements converted to dl/grams, the procedure divided into steps, and the syrup steeping and the clarification made explicit. Sherry can be replaced by rhubarb wine as in the original; the amounts in the ingredient list are interpreted from the recipe text.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 495) → Modernised~81% of the text changedremovedadded
1 kg. kg jordbær (750 g knuses til saft, resten brukes hele til pynt). 250 gr. sukker g sukker. 60 gr. g gelatin saft av (plater, bløtlagt). 1 citron 6 del. vand 1½ del. stk sitron (saften). 10 dl vann (5 dl til sirupen og 5 dl til geléen). 1,5 dl sherry eller rabarbervin (eller rabarbervin). 2 stk eggehviter og eggeskal ¼ l. citrongelé (med knuste eggeskall). 2,5 dl sitrongelé (se side 495). sitrongelé på samme side). Kok ½ l. vand 5 dl vann og sukker sukkeret i 10 minutter, skum minutter og held siruppen, naar skum av. La sirupen bli kald.. Hell den er kold, kalde sirupen over ¾ kg. pene, 750 g rensede, knuste jordbær, dæk det jordbær. Dekk til og la det staa saaledes ½ time. Geléformen dækkes tyndt med citrongelé, dekoreres med resten stå i 30 minutter.. Dekk innsiden av bærene, fæst en skylt geléform med et tynt lag sitrongelé. Legg de øvrige, hele bærene som dekor og fest dem godt fast med litt av citrongeléen (se side 495). Den sitrongelé. Sett kaldt.. Ha den utbløtte gelatin gelatinen og den anden ½ l. vand haves de siste 5 dl vann i en emaljert gryte; naar kjele og varm til gelatinen er opløst, haves jordbærsiruppen oppløst. Tilsett jordbærsirupen og citronsaften i; naar sitronsaften.. Når blandingen igjen er kold, haves kald igjen, tilsett eggehviter og eggeskal i; visp sterkt, knuste eggeskall. Visp kraftig til det koker, siles gjennem og sil gjennom varmt sileklæde, indtil geleen klede til geléen er klar. Naar geleen Rør inn sherryen eller rabarbervinen.. Når geléen er kold kald og begynder at begynner å stivne noget, heldes litt, hell den forsigtig forsiktig i den dekorerte form. Sættes paa formen.. Sett formen på is eller koldt, kaldt til den geléen er stiv. Serveres helt stiv, minst 5 timer. Hvelv på fat og server med vaniljesaus eller jordbærsaus.

Note on Modernised

Mål omgjort til dl/gram, arbeidsgangen delt i trinn, og sirupputtrekket samt klaringen presisert. Sherry kan erstattes av rabarbervin som i originalen; mengdene i ingredienslisten er tolket ut fra oppskriftsteksten.

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Frequently asked questions

How long does the strawberry jelly take?
Allow about 7 hours in total. The work itself is short: the sugar syrup is boiled for 10 minutes, the strawberries stand in the syrup for ½ hour, while the rest is setting time in the refrigerator/cold room.
What ingredients are needed?
1 kg strawberries (¾ kg crushed for syrup, the rest used for decoration), 250 g sugar, 60 g gelatin, juice of 1 lemon, 6 dl water, 1½ dl sherry or rhubarb wine, 2 egg whites with eggshells and ¼ l lemon jelly.
Why are egg whites and eggshells used?
They are whisked into the cold mixture and brought to a boil to clarify the jelly; impurities gather in the egg, and the mixture is then strained so it becomes bright and clear.
How is the mold decorated?
The jelly mold is coated with a thin layer of lemon jelly, and the nice whole berries are placed in it and fixed with a little lemon jelly before the rest of the strawberry jelly is poured on.

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