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Wine Jelly

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. 1

    Soak the gelatin

    Place the gelatin sheets in cold water until they are soft.

  2. 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. 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. 4

    Strain

    Strain the jelly gently through a moistened cloth or a jelly bag until it is completely clear.

  5. 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).

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 566)~92% of the text changedremovedadded
2 dl hvitvin. 0,5 dl sherry. 4 Vingelé. (Gelée au vin.) INGREDIENSER: 15 plater gelatin (bløtlagt). 0,5 stk 6 del. koldt vann ½ sitron (skall eller sitronsyre 200 gr. sukker 2 eggehviter og saft). 1 stk eggehvite (til klaring). 1 stk eggeskall (skyllet og knust, til klaring). 1 ss sukker. Legg gelatinplatene 2½ del. graves eller stikkelsbærvin 2½ del. sherry eller rabarbravin FREMGANGSMÅTE: Gelatinen utbløtes i kaldt koldt vann til de er myke.. Visp hvitvin, sherry, sitronskall og -saft, sukker, eggehvite, knust eggeskall ¾ time; klippes op og den oppbløtte gelatinen godt sammen mens blandes med 6 del. koldt vann, sitronskallet, hvorfra alt det hvite er kaldt.. Sett gryten skåret bort, sitronsaften, sukkeret, de uvispede eggehviter, de vaskede, knuste eggeskall og vinen. Settes over varmen og visp i emaljert gryte, vispes sterkt til det står i koken; koker opp; la det stå og trekke uten omrøring noen i nogen minutter, slik at eggehviten samler urenhetene.. Sil geléen forsiktig gjennom et fuktet klede men må ikke vispes eller en gelépose til 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 først er vridd op i kokende vann. Så lenge den gelé som renner gjennem, er helt klar.. Hell uklar, helles geléen tilbake i skylt 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 glasskål bær i, derefter gelé, som stivner til, og sett kaldt til den er stiv. så fremdeles videre. Mens formen fylles, må det øvrige av geléen holdes lunkent.

Note on Modernised

Mål er gjengitt i moderne enheter (dl, ss); gelatinplater beholdt. Fremgangsmåten fra henvisningen til hvitvingelé er skrevet ut i trinn (bløtlegging, klaring, siling gjennom klede).

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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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