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)
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.
Soak the gelatin
Place the gelatin sheets in cold water until they are soft.
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.
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.
Strain
Strain the jelly gently through a moistened cloth or a jelly bag until it is completely clear.
Set
Pour the jelly into a rinsed mold or glass bowl and set it cold until firm.
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).
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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