How much gelatin should I use?

3 grams of gelatin, about half a sheet, for 4 spoons of cordial and 3 spoons of water – enough for one serving.

Soak the gelatin in cold water, cut it up, and dissolve it in the water. Pour in the cordial and strain the mixture into a mold or glass dish. Let it set in a cold place – allow a couple of hours.

Why should the mixture be strained?

Straining removes any undissolved bits of gelatin and impurities from the cordial, so the jelly turns out clear and bright.

What was cordial jelly used for?

The recipe appears under "Care of the sick and food for the sick" in Henriette Schønberg Erken's Stor kokebok (1914, p. 667) – a light, refreshing dessert for the ill, though it also works as a simple dessert.

Cordial Jelly (saft)

A simple cordial jelly for the sick: gelatin is softened and dissolved in water, mixed with cordial, strained into a mold, and set. From Erken's chapter on food for the sick, 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 667 (falt i det fri)

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About the dish

A simple, cooling jelly for the sick, made from berry cordial. Erken recommends such light jellies in the chapter on food for the sick.

How to make it

1
Soak the gelatin
Put the gelatin in cold water until it is soft. Cut it up.
2
Dissolve
Dissolve it in the hot water.
3
Mix and strain
Pour in the cordial and strain the mixture into a mold or glass dish.
4
Chill
Let the jelly set in a cold place before serving.

Changes from the original

"Spoons" is interpreted as tablespoons and given in modern measure. Gelatin sheets today weigh about 2 g each; the amount is given in grams.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 667) → Modernisert~83% av teksten endretfjernetlagt til

4 ~~skeer~~ spiseskjeer saft (f.eks. bringebær- eller blaabærsaft). 3 ~~skeer vand~~ spiseskjeer vann. 3 ~~gr.~~ g gelatin ~~(½ plate). Gelatinen utbløtes, opklippes og opløses~~ (ca. 1½ plate moderne gelatin). Legg gelatinen i ~~vand,~~ kaldt vann til den er myk. Klipp den opp.. Løs den opp i det varme vannet.. Hell saften ~~heldes~~ i, ~~og det siles~~ sil blandingen i en form eller ~~glasskaal.~~ glasskål.. La geléen stivne kaldt før servering.

Note til Modernisert

«Skeer» er tolket som spiseskjeer og angitt i moderne maal. Gelatinplater i dag veier ca. 2 g pr. plate; mengden er angitt i gram.

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Frequently asked questions

How much gelatin should I use?: 3 grams of gelatin, about half a sheet, for 4 spoons of cordial and 3 spoons of water – enough for one serving.
How do I proceed?: Soak the gelatin in cold water, cut it up, and dissolve it in the water. Pour in the cordial and strain the mixture into a mold or glass dish. Let it set in a cold place – allow a couple of hours.
Why should the mixture be strained?: Straining removes any undissolved bits of gelatin and impurities from the cordial, so the jelly turns out clear and bright.
What was cordial jelly used for?: The recipe appears under "Care of the sick and food for the sick" in Henriette Schønberg Erken's Stor kokebok (1914, p. 667) – a light, refreshing dessert for the ill, though it also works as a simple dessert.

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