Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Wine Jelly (gelée au vin)

Classic clarified wine jelly from Erken's Stor kokebok (1914): gelatin softened, boiled with water, lemon, sugar, egg whites and crushed eggshells plus white wine and sherry, clarified, strained through a straining cloth and set in a mold – optionally layered with fresh fruit such as grapes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 492 (falt i det fri)

Be the first to rate

About the dish

The recipe appears in the dessert chapter right after Erken's general advice on jelly: that jelly should always boil a few minutes past the boiling point, never be whisked or stirred afterward, be strained through a scalded straining cloth or bag without wringing, and be unmolded by dipping the mold once in hot water rather than several times in lukewarm.

How to make it

  1. 1

    Soak the gelatin

    Place the gelatin sheets in cold water for 30 minutes. Cut them up.

  2. 2

    Mix everything

    In an enameled pot, combine the gelatin with 6 dl cold water, the lemon zest (all the white cut away), the lemon juice, the sugar, the unbeaten egg whites, the washed and crushed eggshells and the wine.

  3. 3

    Bring to a boil

    Set the pot over the heat and whisk vigorously until it is at a boil. Let it boil for a few minutes, but do not whisk or stir it any more after this.

  4. 4

    Let it clarify

    Take the pot off the heat, put on a lid and set it in a warm spot near the stove for 10 minutes.

  5. 5

    Strain the jelly

    Pour the jelly into a straining cloth or a straining bag that has first been wrung out in boiling water. As long as the jelly running through is cloudy, pour it back into the straining cloth. Do not wring or stir the cloth.

  6. 6

    Pour into the mold

    Pour the clear jelly into a mold rinsed in cold water, and set it cold until firm.

  7. 7

    With fruit

    If you want fruit in the jelly: first pour a little jelly into the mold, and when it is firm place some grapes on it, then more jelly to set, and so on. Keep the rest of the jelly lukewarm while the mold is being filled.

  8. 8

    Unmold

    Dip the mold once in hot water, dry it off quickly with a clean cloth, place a cold platter over it, turn it over and give it a quick jerk so the jelly releases.

Changes from the original

Measurements are converted to modern units (deciliters, grams); 12 gelatin sheets are given as about 24 g gelatin. "Graves" is interpreted as Graves wine (white wine), with gooseberry wine as an alternative, and sherry with rhubarb wine as an alternative. The language in the method has been modernized, while the ingredients are otherwise unchanged.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 492) → Modernisert~83% av teksten endretfjernetlagt til
12 plater 24 g gelatin (12 plater). 6 del. koldt vand 1/2 citron dl kaldt vann. 0,5 stk sitron (skall og saft; eller citronsyre sitronsyre). 200 gr. sukker g sukker. 2 stk eggehviter og eggeskal (uvispede). 2 1/2 del. graves stk eggeskall (vasket og knust). 2,5 dl hvitvin (gravesvin, eller stikkelsbærvin 2 1/2 del. stikkelsbærvin). 2,5 dl sherry eller rabarbervin. Gelatinen utbløtes (eller rabarbravin). frisk frukt, f.eks. druer (valgfritt til å legge i koldt vand 1/2 time; klippes op og blandes geléen). Legg gelatinplatene i kaldt vann i 30 minutter. Klipp dem opp.. Bland gelatinen i en emaljert gryte med 6 del. koldt vand, citronskallet, hvorfra alt dl kaldt vann, sitronskallet (alt det hvite er skaaret bort, citronsaften, skåret bort), sitronsaften, sukkeret, de uvispede eggehviter, eggehvitene, de vaskede, vaskede og knuste eggeskal eggeskallene og vinen. Sættes vinen.. Sett gryten over ilden i emaljert gryte, vispes sterkt, varmen og visp kraftig til det staar i koken; koker står i nogen kok. La det koke noen minutter, men maa ikke vispes visp eller røres mere i. Tages rør mer i det etter dette.. Ta gryten av varmen, legg på lokk og gryten sættes med lok paa sett den lunt i nærheten av komfyren i 10 minutter. Geleen heldes derpaa minutter.. Hell geléen i sileklædet et sileklede eller i sileposen, en silepose som først er vridd op opp i kokende vand. Saalænge den gele, vann. Så lenge geléen som rinder igjennem, renner gjennom er uklar, heldes geleen helles den tilbake i sileklædet. Heldes sileklede. Ikke vri eller rør i form, kledet.. Hell den klare geléen i en form som er skyllet skylt i koldt vand. Forskjellig frisk frugt som druer f. eks. kan nedlægges kaldt vann, og sett den kaldt til den er stiv.. Ønsker du frukt i geleen. Held da geléen: hell først litt gele gelé i formen; naar denne formen, og når den er stiv, lægges nogen druer, derefter gele, stiv legges noen druer på, deretter mer gelé som stivner til, får stivne, og saa fremdeles så videre. Mens Hold resten av geléen lunken mens formen fyldes, maa det øvrige fylles.. Dypp formen én gang i varmt vann, tørk raskt av geleen holdes lunkent. med et rent klede, sett et kaldt fat over, snu og gi et raskt rykk så geléen slipper.

Note til Modernisert

Mål er omregnet til moderne enheter (desiliter, gram); 12 gelatinplater er angitt som ca. 24 g gelatin. «Graves» er tolket som gravesvin (hvitvin), med stikkelsbærvin som alternativ, og sherry med rabarbravin som alternativ. Språket i fremgangsmåten er modernisert, mens ingrediensene ellers er uendret.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why are egg whites and crushed eggshells used in the jelly?
They are used for clarifying. When the mixture is whisked up to the boiling point, egg white and eggshell bind impurities, which are then strained off in the straining cloth or bag. That is why you must not whisk or stir after it boils – that would ruin the clarification.
How long does it take to make wine jelly?
Reckon about 5.5 hours in all. The gelatin is soaked in cold water for 1/2 hour, the mixture is boiled a few minutes, stands covered near the stove for 10 minutes before straining, and the rest of the time goes to setting in the cold.
Can I substitute the wine?
Yes, the recipe gives alternatives itself: 2 1/2 dl Graves or gooseberry wine and 2 1/2 dl sherry or rhubarb wine. Lemon can be replaced with citric acid.
How many servings does the recipe make?
About 8 servings, with 12 sheets gelatin, 6 dl cold water, 200 g sugar and 5 dl wine in total. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 492.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!