Tea jelly is a jelly dessert of white wine and tea, set with gelatin. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 670, where it appears under care and food for the sick.

Why does it take so long (about 250 minutes)?

The cooking itself takes only a few minutes while stirring. The rest of the time is for the jelly to set in the mold before it is turned out.

How do I get the jelly clear and fine?

Everything is whisked together cold, boiled for a few minutes while stirring, and then strained through a napkin. Pour it into a moistened mold, so it releases more easily when you turn it out.

What is it served with?

With stiffly whipped cream or egg custard.

Tea Jelly

A jelly of white wine, tea, lemon juice, sweetener and gelatin brought to a boil, strained and set in a mold; served with whipped cream or egg custard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

Be the first to rate

About the dish

A jelly of tea and white wine was a traditional fortifying dessert for the sick; it is sweetened with saccharin and served with whipped cream or egg custard.

How to make it

1
Combine cold
Whisk the white wine, tea, softened gelatin, lemon juice and sweetener together cold.
2
Boil
Set the mixture over the heat and let it boil for a few minutes while stirring.
3
Strain
Strain the jelly through a clean cloth (napkin).
4
Set and serve
Pour the jelly into a mold rinsed in cold water. Turn it out when set, and serve with stiffly whipped cream or egg custard.

Changes from the original

"Del." interpreted as deciliter and krystallose as sweetener to taste. Straining through a napkin is described as straining through a cloth.

Time machine – what changed?

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

From1914 Modernised

To1914 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is Tea Jelly?: Tea jelly is a jelly dessert of white wine and tea, set with gelatin. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 670, where it appears under care and food for the sick.
Why does it take so long (about 250 minutes)?: The cooking itself takes only a few minutes while stirring. The rest of the time is for the jelly to set in the mold before it is turned out.
How do I get the jelly clear and fine?: Everything is whisked together cold, boiled for a few minutes while stirring, and then strained through a napkin. Pour it into a moistened mold, so it releases more easily when you turn it out.
What is it served with?: With stiffly whipped cream or egg custard.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!