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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)

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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. 1

    Combine cold

    Whisk the white wine, tea, softened gelatin, lemon juice and sweetener together cold.

  2. 2

    Boil

    Set the mixture over the heat and let it boil for a few minutes while stirring.

  3. 3

    Strain

    Strain the jelly through a clean cloth (napkin).

  4. 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.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 670)~85% of the text changedremovedadded
2,5 dl hvitvin. 2 1/2 del. hvitvin krystallose citronsaft 1 ts teske te (tebladar). 3 plater gelatin (bløtlagt). sitronsaft (etter smak). søtstoff (krystallose) (etter smak). Visp hvitvin, te, oppbløtt gelatin, sitronsaft og søtstoff kaldt sammen.. Sett blandingen gelatin. Alt vispes koldt sammen, sættes over varmen og la den koke noen ilden, koker nogen minutter under omrøring.. Sil geléen gjennom et rent klede (serviett).. Hell geléen i omrøren, siles gjennem en form skylt serviet. Haves i kaldt vann. Hvelv den når vætet form, hvælves, naar den er stiv, og server stiv. Serveres med stivpisket stivvispet kremfløte eller eggekrem.

Note on Modernised

«Del.» tolket som desiliter og krystallose som søtstoff etter smak. Silingen gjennom serviett er beskrevet som siling gjennom klede.

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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.

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