You must not accept the slides put before you this evening as the best that can be done with gelatine.
Nor was there gelatine in stock, with which to make a gay-colored, wobbly jelly.
The proportion of liquid to gelatine is another factor to be reckoned with in the successful making of gelatine desserts.
Remove from the mold when cool and serve cold, with gelatine.
Bones may be boiled for a very long time before the gelatine will be perfectly extracted.
He talked aroma, osmazome, juices, and gelatine in a bewildering manner.
If a stock made with knuckle of veal is used, the gelatine will not be needed.
gelatine is obtained from the bones, cartilage, and skin of animals.
Make some tomato jelly with gelatine and mould it in small cups.
When dissolved add this to the gelatine, stir well and pour over the meat.
1713, from French gélatine (17c.) "clear jelly-like substance, fish broth," from Italian gelatina, from gelata "jelly," from gelare "to jell," from Latin gelare "to freeze" (see cold (adj.)), + chemical suffix -ine (2). Spelling without the final -e is from 1800. "The form without final -e is in scientific (or pseudo-scientific) use only ..." [Fowler].
gelatin gel·a·tin or gel·a·tine (jěl'ə-tn)
A derived protein formed by boiling collagen of animal tissues.