How to Dissolve Gelatine
From The Pattern cook-book, 1890
Serves 4
Soaking in cold water prevents unpleasant taste or odor.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 264. The excerpt below is the record exactly as published.
HOW TO DISSOLVE GELATINE. If gelatine is covered with water and placed on the hearth or on the back of the stove, it will melt in fifteen minutes ; but it will be strong-flavored and will impart a gluey odor to anything in which it is used. But if it is soaked in cold water for an hour, or even longer, and boiling water or milk is then poured upon it, it will at once dissolve and will rarely have an unpleasant taste or odor. Here is a good rule for dissolving a box of gela- tine : Place the gelatine in a bowl, and pour over it half a pint of cold water. Cover the vessel, and let it stand in a cool place for at least an hour — two hours will not be too long. When ready to use the gelatine, add half a pint of boiling water, or the same quantity of boiling mil
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