Wednesday, December 17, 2014

Origins of Wednesday x: Gérard and the proof of jell-o

We can't have been alone in
noticing how doctrinaire our
gastronomic texts have turned.
Even in the matter of jell-o,
there are those who'll contend
that it's all in the mold, and
some, the hue, as others claim
weights are what make it true.

This last assertion struck our
Gérard as reflecting his own
experience, sufficiently to in-
sinuate itself into his mind un-
der the appealing pseudonym of
"logic." And little is so con-
soling as the mantle of that
mentality, where it already lies
so close at hand - and especial-
ly, in the intimidating court of

Logic it was, then, that drove
Gérard to create his masterpiece,
a well-jelled swimming pool of a-
gave extract, to celebrate his
new aviators. Ours was not to rea-
son, against a slope of verdured
slime, but rise to praise how tea-
sin' was the rôle played by the 

               We have given the measurements for the 
               water for the jelly in grams, rather
               than millilitres. This is because, al-
               though millilitres and grams are equal,
               in recipes where precision is important
               you get a more accurate result if you
               weigh the liquid.

Honi soit
qui mal y

Jack Adair-Bevan
Paûla Zarate
Matthew Pennington
Iain Pennington
  Recipes, Foods and Spirituous
  Liquors, from our Bounteous
  Walled Garden in the Several
  Seasons of the Year
  [The Mendips, Somerset]
    Summer:  Pineapple Weed Jelly
    220 grams caster sugar
    40 grams pineapple weed
    13 grams gelatine leaves
    Cherry Spoom to serve
Ebury Press

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