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