A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Put the white of egg into a liquid that is muddy, from substances suspended in it
On boiling coagulates in a flocculent manner
Entangling with the impurities, rises with them to the surface as a scum, or sinks to the bottom, according to their weight
Modern guidance to help you succeed with this vintage recipe
Egg white proteins (albumin) act as a natural clarifying agent through a process called fining. When heated, these proteins denature and coagulate into a mesh-like network that traps suspended particles, sediment, and cloudiness. The coagulated proteins either rise to the surface with lighter impurities or sink with heavier ones, leaving clear liquid in between that can be carefully strained.
This is a clarifying technique rather than a standalone recipe. The clarified jelly can be processed and preserved according to standard canning methods and stored for up to one year in a cool, dark place.
Once clarified, the jelly should be immediately processed in sterilized jars using proper canning techniques. Sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3 weeks.
AI-generated tips from Chef Cecil's culinary database
This is a clarifying technique rather than a standalone recipe. The clarified jelly can be processed and preserved according to standard canning methods and stored for up to one year in a cool, dark place.
Once clarified, the jelly should be immediately processed in sterilized jars using proper canning techniques. Sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3 weeks.
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