Clarified jelly of red wine, water, cherry juice, and lemon juice with sugar and 45 g gelatin, clarified with egg white and eggshell like a white wine jelly; set in a mold and served with cream sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 494 (falt i det fri)
A red sister dish to the white wine jelly, colored and given body by red wine and cherry juice. Such glossy jellies on a dish with cream sauce were a standard party dessert in middle-class Norwegian homes around 1914.
Soak the gelatin
Rinse the gelatin sheets, soak them in cold water, and snip them up.
Mix cold
Put the red wine, water, cherry juice, lemon juice, sugar, and the soaked gelatin in an enameled pot together with the unbeaten egg whites and crushed eggshells. Whisk for a couple of minutes.
Bring to a boil
Whisk without stopping until the mixture reaches the boiling point, then stop whisking and let the jelly boil up to the rim of the pot.
Steep and strain
Lift the pot off the heat, let it stand covered near the heat for 15 minutes without boiling, then strain the jelly gently through a cloth moistened in hot water.
Set and serve
Pour the jelly into a moistened mold and set it in a cold place until the next day. Turn it out onto a dish and serve with cream sauce.
The OCR gave "1 -2 kg. sugar," interpreted as ½ kg. Units modernized (del. → dl). The method, which the original only refers to ("like white wine jelly"), has been written out in steps following Erken's method for clarified wine jelly.
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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