Clarified cordial jelly from Erken's Stor kokebok 1914: berry cordial, water, sugar, and gelatin are clarified with egg white and eggshell, strained, and set in a mold. Served with vanilla custard sauce or whipped cream.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 495 (falt i det fri)
From the chapter on jellies in Stor kokebok (1914). Cordial jelly was the housewife's simplest version of the clarified jellies: summer's berry cordial stretched with water and set with gelatin. Clarifying with egg whites and crushed eggshells produced the bright, transparent jelly that was the era's beauty ideal for desserts.
Soak the gelatin
Put the gelatin sheets in plenty of cold water for 10 minutes until soft. Squeeze out the water.
Mix everything cold
Put the cordial, water, sugar, soaked gelatin, lemon juice, and the egg whites with crushed eggshells into an enameled or stainless pot. Whisk everything together well while it is still cold.
Clarify the jelly
Set the pot over medium heat and whisk vigorously and steadily until the mixture comes to a boil. Take it off the heat at once and let it stand undisturbed for a few minutes so the foam gathers.
Strain
Pour the jelly through a warm, wrung-out cloth. Strain it again through the same cloth until the jelly is completely clear.
Set
Pour the jelly into a rinsed mold or glass and chill for 4–5 hours until firm.
Serving
Turn the jelly out onto a platter and serve with vanilla custard sauce or whipped cream.
Measures converted to modern units (deciliters/grams), gelatin given as sheets or powder, and "treat as wine jelly" written out as complete steps. The citric acid amount of "like 2 peas" is estimated at ¼ teaspoon.
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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