Recipe Manuscript

Kalkuner, Gjaas Og Høns I Gele

Name: Kalkuner, Gjaas Og Høns I Gele
Prep time: PTPT20M
Cook time: PTPT2H
Yield: 8
Cuisine: European
Ingredients: 1 whole turkey, goose, or large hen (about 2–3 kg); Water, just enough to cover (approx. 2–3 liters); Salt, to taste; 15 grams leaf gelatin (per 1 liter stock; substitute 1 packet powdered gelatin if needed); Cooked beetroot, thinly sliced, for decoration

"Turkeys, Capons, And Hens In Aspic"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Kalkuner, Gjaas Og Høns I Gele

"Disse bør koges hele, til de næsten er møre; da skjæres Laar og Vinger fra, og det yderste Led af begge Dele afhugges og medtages ikke i Geleen. Brystet kløves først langsefter, og hver Halvpart i 2 a 3 Stykker efter Størrelsen. Ryggen tages ikke med, men den og Benene koges længere i Kraften, hvorimod de gode Stykker kun koger, til de er passende møre. Denne Gele bør være hvid; den bliver ikke stiv uden ved Hjælp af Gelatine; men man maa vogte sig for at tage meget, thi det er ikke godt hverken for Udseende eller Smag; man kan regne ½ Unze Tores Gelatine til hver Kvart Suppe; men da maa Kjødet være kogt i knapt Vand. Geleen udpyntes med Rødbeder."

English Translation

"These should be boiled whole until they are almost tender; then the legs and wings are cut off, and the outer joint of both parts is chopped off and not included in the aspic. The breast is first split lengthwise, and each half divided into 2 or 3 pieces, depending on size. The back is not included, but it and the bones are boiled longer in the broth, whereas the good pieces only boil until they are suitably tender. This aspic should be white; it will not set without the help of gelatin; but one must be careful not to use too much, for it is not good for either appearance or taste; you can count on ½ ounce of Tore's gelatin for each quart of soup; but then the meat must be cooked in very little water. The aspic is garnished with beets."

Note on the Original Text

This recipe uses telegraphic, instruction-based prose—short and practical for the experienced home or professional cook. Quantities are few, as skilled cooks were expected to fill in the gaps by experience; precise measures are given only for ingredients like gelatin, a relatively new pantry item. The spelling and some terms ('Gele' for jelly or aspic, 'Tores Gelatine') reflect the Danish spelling conventions of the time, and the vocabulary assumes knowledge of butchery basics.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an 1884 Norwegian-Danish cookbook published in Chicago, reflecting the cuisine of Scandinavian immigrants in the United States. Aspics (gelées) were popular among 19th-century European cooks for their elegance and the visual appeal of suspended meats and vegetables—a sign of refined cookery at the time. Preserving clarity and delicacy in the finished jelly was important, showing both skill and access to refined ingredients like gelatin, which was becoming increasingly available in purified form by the late 19th century.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would use a large stockpot for boiling birds, a sturdy kitchen knife or cleaver to section them, and possibly a wooden spoon for stirring the gelatin into the stock. A fine strainer, cheesecloth, or muslin was used for clarifying the broth. Shallow ceramic or glass serving dishes displayed the delicate aspic. For decoration, a sharp knife was essential for slicing beetroot thinly.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole turkey, goose, or large hen (about 4–6 lbs)
Water, just enough to cover (approx. 2–3 quarts)
Salt, to taste
1/2 ounce leaf gelatin (per 1 quart stock; substitute 1 packet powdered gelatin if needed)
Cooked beetroot, thinly sliced, for decoration

Instructions

Start by poaching whole turkeys, geese, or hens gently in just enough water to cover, until almost cooked through.
Remove from the broth, and while still warm, cut off the legs and wings, discarding the outermost joints—these are not needed for the aspic.
Split the breast lengthwise, cutting each half into 2 or 3 pieces, depending on size.
Discard the back portion for this dish (save it and the bones to simmer further in the broth to strengthen the stock).
Ensure the gelatin is dissolved into the stock—plan on 1/2 ounce (about 4–5 sheets) of leaf gelatin per 1 quart (about 4 cups) of strained broth for a delicate—but firm—set.
Be careful not to over-gelatinize, as this will spoil both the appearance and flavor.
The aim is a clear, pale aspic.
Arrange the poultry pieces prettily in a dish and pour the gelatinized stock over them.
Decorate artistically with sliced cooked beets for color and flavor contrast.

Estimated Calories

250 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients. Cooking the bird and making the aspic will take around 2 hours. The finished aspic serves 8 people, with about 250 calories per serving.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.