What is wine jelly used for in Stor kokebok?

It appears under sickroom care and invalid food, that is, a light dessert for the sick and weak, made from white wine, sherry, lemon and gelatin. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), page 666, and makes 2 servings.

Why are egg white and eggshell used in the jelly?

Egg white and crushed eggshell are used for clarifying: everything is whisked together cold and boiled, so impurities gather and the jelly becomes bright and clear when it is strained. Further treatment is as for white-wine jelly (page 492 in the book).

Why does the recipe take about 4 hours?

The cooking and clarifying itself goes quickly, but the jelly must set in the cold, and it is the setting time that makes up most of the stated 240 minutes.

What ingredients are needed?

2 deciliters white wine, 1/2 deciliter sherry, 4 sheets gelatin, zest and juice of 1/2 lemon, 1 egg white with 1 eggshell and 1 tablespoon sugar.

Wine Jelly

Name: Wine Jelly
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 2 dl white wine; 0.5 dl sherry; 4 sheets gelatin (softened); 0.5 pcs lemon (zest and juice); 1 pcs egg white (for clarifying); 1 pcs eggshell (rinsed and crushed, for clarifying); 1 tbsp sugar

Wine jelly for invalids: 2 dl white wine, 1/2 dl sherry, 4 gelatin sheets, lemon zest and juice, 1 tbsp sugar, clarified with egg white and eggshell. Whisked together cold, brought to a boil, strained clear and set to firm up like white-wine jelly.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 666 (falt i det fri)

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About the dish

Wine jelly was a classic restorative dish for the sick and weakened in 1914. The jelly is clarified with egg white and crushed eggshell, as Erken describes for white-wine jelly later in the book.

How to make it

1
Soak the gelatin
Place the gelatin sheets in cold water until they are soft.
2
Whisk together cold
Whisk white wine, sherry, lemon zest and juice, sugar, egg white, crushed eggshell and the softened gelatin well together while everything is cold.
3
Boil and clarify
Set the pot over the heat and whisk until it comes to a boil; let it stand and steep without stirring for a few minutes, so the egg white gathers the impurities.
4
Strain
Strain the jelly gently through a moistened cloth or a jelly bag until it is completely clear.
5
Set
Pour the jelly into a rinsed mold or glass bowl and set it cold until firm.

Changes from the original

Measurements are given in modern units (dl, tbsp); gelatin sheets retained. The method from the reference to white-wine jelly has been written out in steps (soaking, clarifying, straining through a cloth).

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 666) → 1949 (korrekturlest, s. 566)~96% av teksten endretfjernetlagt til

Vingelé. (Gelée au vin.) INGREDIENSER: 15 plater gelatin 6 del. koldt vann ½ sitron eller sitronsyre 200 gr. sukker 2 eggehviter og eggeskall 2½ del. ~~hvitvin 1/2~~ graves eller stikkelsbærvin 2½ del. sherry ~~4 plater gelatin skal~~ eller rabarbravin FREMGANGSMÅTE: Gelatinen utbløtes i koldt vann ¾ time; klippes op og ~~saft av 1/2 citron 1 eggehvite 1 eggeskal 1 spiseske sukker. Alt vispes~~ blandes med 6 del. koldt ~~sammen. Kokes~~ vann, sitronskallet, hvorfra alt det hvite er skåret bort, sitronsaften, sukkeret, de uvispede eggehviter, de vaskede, knuste eggeskall og ~~behandles~~ vinen. Settes over varmen i emaljert gryte, vispes sterkt til det står i koken; koker i nogen minutter, men må ikke vispes eller røres mere i. Tas av varmen, og gryten settes med lokk på i nærheten av komfyren i 10 minutter. Geléen helles derpa i sileklædet eller i sileposen, som ~~hvitvingelé (se side 492).~~ først er vridd op i kokende vann. Så lenge den gelé som renner gjennem, er uklar, helles geléen tilbake i sileklædet. Helles i form som er skyllet i koldt vann. Forskjellig frisk frukt kan nedlegges i geléen. Hell da først litt gelé i formen; når denne er stiv, legges tørr opskåren frukt eller bær i, derefter gelé, som stivner til, og så fremdeles videre. Mens formen fylles, må det øvrige av geléen holdes lunkent.

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Frequently asked questions

What is wine jelly used for in Stor kokebok?: It appears under sickroom care and invalid food, that is, a light dessert for the sick and weak, made from white wine, sherry, lemon and gelatin. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), page 666, and makes 2 servings.
Why are egg white and eggshell used in the jelly?: Egg white and crushed eggshell are used for clarifying: everything is whisked together cold and boiled, so impurities gather and the jelly becomes bright and clear when it is strained. Further treatment is as for white-wine jelly (page 492 in the book).
Why does the recipe take about 4 hours?: The cooking and clarifying itself goes quickly, but the jelly must set in the cold, and it is the setting time that makes up most of the stated 240 minutes.
What ingredients are needed?: 2 deciliters white wine, 1/2 deciliter sherry, 4 sheets gelatin, zest and juice of 1/2 lemon, 1 egg white with 1 eggshell and 1 tablespoon sugar.

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